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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Taco Spots South of San Francisco",
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"content": "\u003cp>What is not to love about tacos? We have even given the Mexican street food a celebratory weekday! For just a few dollars you can get inexpensive comfort food that includes a warm corn tortilla topped with perfectly crispy carnitas, chopped onions and fresh cilantro. Between San Francisco and San Jose there are countless taquerias and Mexican restaurants serving up tasty tacos. From a range of divey neighborhood joints to refined Mexican eateries, the options are endless as to where to go when you're looking to enjoy a plate of tacos alongside a cold soda. With a grand spectrum to choose from, here are six of our favorite spots to eat delicious tacos south of San Francisco, even when it’s not Taco Tuesday. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Speedy’s Tacos\u003c/h2>\n\u003cfigure id=\"attachment_118896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Tacos.jpg\" alt=\"A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This newly opened Mexican restaurant in Sunnyvale features a bit of contemporary art to spiffy itself up from the run-of-the-mill taqueria, but it is the tacos generously heaped with meat that makes it a popular spot. While a tad more expensive than usual taqueria prices, the tacos here are worth the upsell as they come piled with meat and topped with chopped onions, cilantro and a sweet and spicy salsa verde. The restaurant serves the standard meat selection of carne asada (beef steak), al pastor (grilled pork), pollo (chicken) and carnitas (braised pork), but also offers a very tasty grilled shrimp taco and fish of the day special. For those wanting to kick up the heat, Speedy’s offers a deliciously hot orange sauce perfect for drizzling over the sweet shrimp tacos.\u003c/p>\n\u003cfigure id=\"attachment_118895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Inside.jpg\" alt=\"Inside Speedy’s Tacos in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Speedy’s Tacos in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.speedystacos.com/\">\u003cstrong>Speedy’s Tacos\u003c/strong>\u003c/a>\u003cbr>\n929 E Duane Ave. [\u003ca href=\"https://goo.gl/evmazG\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 685-2791\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 2-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpeedysTacosSunnyvale/\">Speedy’s Tacos\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/speedys-tacos-sunnyvale\">Speedy's Tacos\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Ruby’s Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Tacos.jpg\" alt=\"A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-run taqueria is a neighborhood favorite for inexpensive authentic Mexican dishes. Ruby's serves a full menu of Mexican dishes including street-cart-style tacos, however, their unique specialty is the vampiro tacos. A tasty spin on standard tacos, vampiro tacos start with tortillas cooked until dry and crispy and are then topped with melted Monterey Jack cheese, meat, guacamole sauce and spicy red salsa. The vampiro tacos are especially tasty with the crispy carnitas or al pastor. The restaurant also has a good selection of salsas with freshly fried tortilla chips, perfect for munching on between tacos.\u003c/p>\n\u003cfigure id=\"attachment_118894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Taqueria.jpg\" alt=\"Outside Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rubys-taqueria-sunnyvale\">\u003cstrong>Ruby’s Taqueria\u003c/strong>\u003c/a>\u003cbr>\n821 Borregas Ave. [\u003ca href=\"https://goo.gl/JyNhbD\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 744-0622\u003cbr>\nHours: Mon-Sat 9am-9pm; Sun 9am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rubys-Taqueria/105934006115342\">Ruby’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Taqueria El Grullense\u003c/h2>\n\u003cfigure id=\"attachment_118891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg\" alt=\"A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This local chain along the Peninsula is a go-to for authentic and inexpensive taqueria dishes. As an added plus, many of the locations are open late, optimal for when your late night taco craving hits. This no-frills taqueria serves tasty street-cart-style tacos, complete with toppings of chopped onions, cilantro and fiery salsa verde. The crispy carnitas and carne asada are good choices if you’re looking to stick to your standards, but if you’re looking to be adventurous the taqueria also offers cabeza (beef cheeks), lengua (beef tongue) and tripas (beef intestines). If you’ve never enjoyed how tender beef tongue meat can be, this is your spot to do it.\u003c/p>\n\u003cfigure id=\"attachment_118892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense.jpg\" alt=\"Outside Taqueria El Grullense in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Taqueria El Grullense in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elgrullensegrill.com/\">\u003cstrong>Taqueria El Grullense\u003c/strong>\u003c/a>\u003cbr>\n1280 El Camino Real [\u003ca href=\"https://goo.gl/ThkD1x\">Map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: (650) 368-3737\u003cbr>\nHours: Mon-Sun 6-12:15am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-El-Grullense/106060099459815\">Taqueria El Grullense\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/taqueria-el-grullense-redwood-city\">Taqueria El Grullense\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacomania\u003c/h2>\n\u003cfigure id=\"attachment_118899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Tacos.jpg\" alt=\"A plate of tacos at Tacomania.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of tacos at Tacomania. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True to its name, this local chain of Mexican restaurants is all about the tacos. With a number of locations in the South Bay, including several taco trucks, Tacomania is a local favorite for their tasty street-cart-style tacos. Tacomania serves a fairly extensive selection of meats including spicy al pastor and crispy bites of chorizo, as well as brisket and beef cheeks. The popular al pastor tacos strike a perfect balance of spicy bites of roasted pork with the sweetness of fresh chopped pineapple. The juicy and tender brisket is also not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_118900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Truck.jpg\" alt=\"The Tacomania truck in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tacomania truck in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tacomaniainc.com/\">\u003cstrong>Tacomania\u003c/strong>\u003c/a>\u003cbr>\n670 Coleman Ave. [\u003ca href=\"https://goo.gl/a65Cns\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 703-6805\u003cbr>\nHours: Mon-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/tacomaniainc/reviews/\">Tacomania Inc\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacomaniainc\">@TacomaniaInc\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacomania-san-jose-6\">Tacomania\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacos El Compa Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Tacos.jpg\" alt=\"Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This unassuming taqueria located in the suburbs of South San Jose serves excellent tacos with handmade tortillas. The taqueria has a menu of standard Mexican fare but the freshly made corn tortillas, which arrive at your table soft and still warm, make these tacos stand out. All of the meat options are recommended, but the crispy carnitas are especially tasty. The El Jefe taco smothers two tortillas in cheese and cooks them on a flat top grill until the cheese is golden brown and crispy. The taco is then topped with meat, sour cream and chopped cilantro for an over-the-top take on the standard taco.\u003c/p>\n\u003cfigure id=\"attachment_118889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Inside.jpg\" alt=\"Inside Tacos El Compa Taqueria\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacos El Compa Taqueria \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tacoselcompa.com/about_us.php\">\u003cstrong>Tacos El Compa Taqueria\u003c/strong>\u003c/a>\u003cbr>\n1321 Blossom Hill Rd. [\u003ca href=\"https://goo.gl/7fNkTA\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (408) 622-8035\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat-Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tacos-El-compa-Taqueria/1667911123458388\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacos-el-compa-taqueria-san-jose\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_118897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg\" alt=\"A plate of fried fish, chicken mole, carnitas and guajillo-braised beef.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of fried fish, chicken mole, carnitas and guajillo-braised beef. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacolicious\u003c/h2>\n\u003cp>What began as a farmers' market taco stand in San Francisco has formed into a local chain of popular restaurants serving California-style tacos and Mexican regional specialties. Slightly more upscale than your average Mexican restaurant, Tacolicious has a number of awesome taco selections including Baja-style fried cod, shredded chicken in a sweet mole sauce and housemade chorizo with potatoes. The signature guajillo-braised beef is juicy and tender with the perfect amount of heat. Tacolicious also serves a menu of specialty cocktails and local beers, which do well to tame any heat lingering on your tongue.\u003c/p>\n\u003cfigure id=\"attachment_118898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicous.jpg\" alt=\"Inside Tacolicious in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacolicious in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tacolicious.com/\">\u003cstrong>Tacolicious\u003c/strong>\u003c/a>\u003cbr>\n632 Emerson St. [\u003ca href=\"https://goo.gl/QvRqZT\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 838-0500\u003cbr>\nHours: Mon-Wed 11:30am-10pm; Thu 11:30am-11pm; Fri-Sat 11:30am-11:30pm; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tlishtaco/\">Tacolicious\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacolicious\">@tacolicious\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacolicious-palo-alto?osq=Tacolicious\">Tacolicious\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Here are six of our favorite spots to eat tasty tacos south of San Francisco, even when it’s not Taco Tuesday.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What is not to love about tacos? We have even given the Mexican street food a celebratory weekday! For just a few dollars you can get inexpensive comfort food that includes a warm corn tortilla topped with perfectly crispy carnitas, chopped onions and fresh cilantro. Between San Francisco and San Jose there are countless taquerias and Mexican restaurants serving up tasty tacos. From a range of divey neighborhood joints to refined Mexican eateries, the options are endless as to where to go when you're looking to enjoy a plate of tacos alongside a cold soda. With a grand spectrum to choose from, here are six of our favorite spots to eat delicious tacos south of San Francisco, even when it’s not Taco Tuesday. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Speedy’s Tacos\u003c/h2>\n\u003cfigure id=\"attachment_118896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Tacos.jpg\" alt=\"A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of shrimp, al pastor, carne asada and carnitas tacos at Speedy’s Tacos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This newly opened Mexican restaurant in Sunnyvale features a bit of contemporary art to spiffy itself up from the run-of-the-mill taqueria, but it is the tacos generously heaped with meat that makes it a popular spot. While a tad more expensive than usual taqueria prices, the tacos here are worth the upsell as they come piled with meat and topped with chopped onions, cilantro and a sweet and spicy salsa verde. The restaurant serves the standard meat selection of carne asada (beef steak), al pastor (grilled pork), pollo (chicken) and carnitas (braised pork), but also offers a very tasty grilled shrimp taco and fish of the day special. For those wanting to kick up the heat, Speedy’s offers a deliciously hot orange sauce perfect for drizzling over the sweet shrimp tacos.\u003c/p>\n\u003cfigure id=\"attachment_118895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Speedys-Inside.jpg\" alt=\"Inside Speedy’s Tacos in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Speedys-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Speedy’s Tacos in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.speedystacos.com/\">\u003cstrong>Speedy’s Tacos\u003c/strong>\u003c/a>\u003cbr>\n929 E Duane Ave. [\u003ca href=\"https://goo.gl/evmazG\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 685-2791\u003cbr>\nHours: Mon-Sat 11am-9pm; Sun 2-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpeedysTacosSunnyvale/\">Speedy’s Tacos\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/speedys-tacos-sunnyvale\">Speedy's Tacos\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Ruby’s Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Tacos.jpg\" alt=\"A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118893\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of vampiro tacos at Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-run taqueria is a neighborhood favorite for inexpensive authentic Mexican dishes. Ruby's serves a full menu of Mexican dishes including street-cart-style tacos, however, their unique specialty is the vampiro tacos. A tasty spin on standard tacos, vampiro tacos start with tortillas cooked until dry and crispy and are then topped with melted Monterey Jack cheese, meat, guacamole sauce and spicy red salsa. The vampiro tacos are especially tasty with the crispy carnitas or al pastor. The restaurant also has a good selection of salsas with freshly fried tortilla chips, perfect for munching on between tacos.\u003c/p>\n\u003cfigure id=\"attachment_118894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Rubys-Taqueria.jpg\" alt=\"Outside Ruby’s Taqueria in Sunnyvale.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118894\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Rubys-Taqueria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Ruby’s Taqueria in Sunnyvale. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/rubys-taqueria-sunnyvale\">\u003cstrong>Ruby’s Taqueria\u003c/strong>\u003c/a>\u003cbr>\n821 Borregas Ave. [\u003ca href=\"https://goo.gl/JyNhbD\">Map\u003c/a>]\u003cbr>\nSunnyvale, CA 94085\u003cbr>\nPh: (408) 744-0622\u003cbr>\nHours: Mon-Sat 9am-9pm; Sun 9am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rubys-Taqueria/105934006115342\">Ruby’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Taqueria El Grullense\u003c/h2>\n\u003cfigure id=\"attachment_118891\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg\" alt=\"A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118891\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of street tacos at El Grullense with carne asada, al pastor, chorizo, and carnitas. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This local chain along the Peninsula is a go-to for authentic and inexpensive taqueria dishes. As an added plus, many of the locations are open late, optimal for when your late night taco craving hits. This no-frills taqueria serves tasty street-cart-style tacos, complete with toppings of chopped onions, cilantro and fiery salsa verde. The crispy carnitas and carne asada are good choices if you’re looking to stick to your standards, but if you’re looking to be adventurous the taqueria also offers cabeza (beef cheeks), lengua (beef tongue) and tripas (beef intestines). If you’ve never enjoyed how tender beef tongue meat can be, this is your spot to do it.\u003c/p>\n\u003cfigure id=\"attachment_118892\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Grullense.jpg\" alt=\"Outside Taqueria El Grullense in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118892\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Grullense-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Taqueria El Grullense in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elgrullensegrill.com/\">\u003cstrong>Taqueria El Grullense\u003c/strong>\u003c/a>\u003cbr>\n1280 El Camino Real [\u003ca href=\"https://goo.gl/ThkD1x\">Map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: (650) 368-3737\u003cbr>\nHours: Mon-Sun 6-12:15am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-El-Grullense/106060099459815\">Taqueria El Grullense\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/taqueria-el-grullense-redwood-city\">Taqueria El Grullense\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacomania\u003c/h2>\n\u003cfigure id=\"attachment_118899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Tacos.jpg\" alt=\"A plate of tacos at Tacomania.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of tacos at Tacomania. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>True to its name, this local chain of Mexican restaurants is all about the tacos. With a number of locations in the South Bay, including several taco trucks, Tacomania is a local favorite for their tasty street-cart-style tacos. Tacomania serves a fairly extensive selection of meats including spicy al pastor and crispy bites of chorizo, as well as brisket and beef cheeks. The popular al pastor tacos strike a perfect balance of spicy bites of roasted pork with the sweetness of fresh chopped pineapple. The juicy and tender brisket is also not to be missed.\u003c/p>\n\u003cfigure id=\"attachment_118900\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacomania-Truck.jpg\" alt=\"The Tacomania truck in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacomania-Truck-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tacomania truck in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://tacomaniainc.com/\">\u003cstrong>Tacomania\u003c/strong>\u003c/a>\u003cbr>\n670 Coleman Ave. [\u003ca href=\"https://goo.gl/a65Cns\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95110\u003cbr>\nPh: (408) 703-6805\u003cbr>\nHours: Mon-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/tacomaniainc/reviews/\">Tacomania Inc\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacomaniainc\">@TacomaniaInc\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacomania-san-jose-6\">Tacomania\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Tacos El Compa Taqueria\u003c/h2>\n\u003cfigure id=\"attachment_118890\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Tacos.jpg\" alt=\"Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118890\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor, carne asada and carnitas tacos at Tacos El Compa Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This unassuming taqueria located in the suburbs of South San Jose serves excellent tacos with handmade tortillas. The taqueria has a menu of standard Mexican fare but the freshly made corn tortillas, which arrive at your table soft and still warm, make these tacos stand out. All of the meat options are recommended, but the crispy carnitas are especially tasty. The El Jefe taco smothers two tortillas in cheese and cooks them on a flat top grill until the cheese is golden brown and crispy. The taco is then topped with meat, sour cream and chopped cilantro for an over-the-top take on the standard taco.\u003c/p>\n\u003cfigure id=\"attachment_118889\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/El-Compa-Inside.jpg\" alt=\"Inside Tacos El Compa Taqueria\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118889\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/El-Compa-Inside-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacos El Compa Taqueria \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.tacoselcompa.com/about_us.php\">\u003cstrong>Tacos El Compa Taqueria\u003c/strong>\u003c/a>\u003cbr>\n1321 Blossom Hill Rd. [\u003ca href=\"https://goo.gl/7fNkTA\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95118\u003cbr>\nPh: (408) 622-8035\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat-Sun 11:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tacos-El-compa-Taqueria/1667911123458388\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacos-el-compa-taqueria-san-jose\">Tacos El Compa Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_118897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg\" alt=\"A plate of fried fish, chicken mole, carnitas and guajillo-braised beef.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicious-Tacos-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of fried fish, chicken mole, carnitas and guajillo-braised beef. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tacolicious\u003c/h2>\n\u003cp>What began as a farmers' market taco stand in San Francisco has formed into a local chain of popular restaurants serving California-style tacos and Mexican regional specialties. Slightly more upscale than your average Mexican restaurant, Tacolicious has a number of awesome taco selections including Baja-style fried cod, shredded chicken in a sweet mole sauce and housemade chorizo with potatoes. The signature guajillo-braised beef is juicy and tender with the perfect amount of heat. Tacolicious also serves a menu of specialty cocktails and local beers, which do well to tame any heat lingering on your tongue.\u003c/p>\n\u003cfigure id=\"attachment_118898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/Tacolicous.jpg\" alt=\"Inside Tacolicious in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/Tacolicous-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tacolicious in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.tacolicious.com/\">\u003cstrong>Tacolicious\u003c/strong>\u003c/a>\u003cbr>\n632 Emerson St. [\u003ca href=\"https://goo.gl/QvRqZT\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 838-0500\u003cbr>\nHours: Mon-Wed 11:30am-10pm; Thu 11:30am-11pm; Fri-Sat 11:30am-11:30pm; Sun 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tlishtaco/\">Tacolicious\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tacolicious\">@tacolicious\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/tacolicious-palo-alto?osq=Tacolicious\">Tacolicious\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"title": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n",
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"excerpt": "Is there anything better than a plate of French fries piled high with a variety of delicious toppings?\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: The 27 Best Burgers in Sonoma",
"title": "Guide: The 27 Best Burgers in Sonoma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.",
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"description": "Sonoma Magazine tasted dozens of contenders throughout Sonoma County. And they’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.",
"title": "Guide: The 27 Best Burgers in Sonoma | KQED",
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"headline": "Guide: The 27 Best Burgers in Sonoma",
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"nprByline": "\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin, Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just about every menu has a version of America’s favorite food, because we demand it of restaurants from haute to humble. There are burgers topped with fried eggs, kimchi, stinky cheese and tapenades. There are fat burgers, thin burgers, juicy burgers, dry burgers and burgers we don’t even know how to categorize.\u003c/p>\n\u003cp>We’ve tasted dozens of contenders throughout Sonoma County. And we’ve chosen seven favorite bun-patty-bun combinations along with more humble “regular joe” burgers, wacky burgers and even meatless burgers. It was a tough job. You’re welcome.\u003c/p>\n\u003cfigure id=\"attachment_118219\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg\" alt=\"Tilted Burger, Wishbone, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118219\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WISHBONE_TILTEDBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tilted Burger, Wishbone, Petaluma \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tilted Burger, Wishbone, Petaluma, $18\u003c/strong>\u003cbr>\nMop-topped Highland Scottish beef raised on chef Miriam Donaldson’s Petaluma ranch is the key ingredient in this must-try Sonoma County burger. Wishbone’s beefy treat includes bacon, cheddar, caramelized onions, mayo and pickles between homemade brioche buns. Comes with fries. A simpler version is served during their daily brunch, featuring just red onion, mayo and mustard ($15). \u003cem>841 Petaluma Blvd. N., Petaluma,\u003c/em> 707-763-2663, \u003ca href=\"http://www.wishbonepetaluma.com/\">\u003cem>wishbonepetaluma.com\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118246\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg\" alt=\"Shroomaluma, Slamburger, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SLAMBURGER_SHROOMALUMA_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Shroomaluma, Slamburger, Petaluma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Shroomaluma, Slamburger, Petaluma, $10.50 \u003c/strong>\u003cbr>\nMaurice Mikel has spent years trying to create the perfect hamburger. Call it something of an obsession for the Jordanian immigrant, who recently opened Petaluma’s Slamburger. Featuring big flavors influenced by the aromatic herbs and spices of his homeland, these are burgers with some serious bite. Our fave, however, is the fungusladen ’Shroomaluma with Cremini mushrooms, lettuce, Swiss cheese, peach barbecue sauce, tomato and house pickles. Don’t miss the Slam Fries ($5), a hearty serving smothered with garlic aioli, red onions and a fried egg. \u003cem>5 Petaluma Blvd. S., Petaluma,\u003c/em> 707-658-1845, \u003ca href=\"http://theslamburger.com/\">\u003cem>theslamburger.com\u003c/em>\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_118247\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg\" alt=\"Not So Mini Burger, Stark's, Santa Rosa\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/STARKS_NOTSOMINIBURGER_BS-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Not So Mini Burger, Stark's, Santa Rosa \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Not So Mini Burger, Stark's, Santa Rosa, $6\u003c/strong>\u003cbr>\nHappy hours are legendary at this Railroad Square steakhouse, and not just for the drink specials. This quarter-pounder is made with prime Angus beef topped with fontina cheese, caramelized onions and truffle aioli. The Stark Standard ($15) is a heartier half-pounder with smoked bacon, peppercorn salsa verde and Cambozola ($15), but add-ons include onion rings, a truffled sunny-side-up egg and steak sauce. And if you really want to gild the lily, you can ask for seared foie gras. \u003cem>521 Adams St., Santa Rosa,\u003c/em> 707-546-5100, \u003ca href=\"http://www.starkrestaurants.com/\">\u003cem>starkrestaurants.com\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118226\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg\" alt=\"Boon Burger, Boon Eat + Drink, Guerneville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BOONEATANDDRINK_BOONBURGER_CH-2-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Boon Burger, Boon Eat + Drink, Guerneville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Boon Burger, Boon Eat + Drink, Guerneville, $16\u003c/strong>\u003cbr>\nThis luxe grass-fed burger wows with Fiscalini white Cheddar, arugula and pickled onions on brioche bread — served, natch, with truffled French fries and aioli. We couldn’t not include it, for fear of serious burger-fan repercussions: It’s that well-loved. \u003cem>16248 Main St., Guerneville,\u003c/em> 707-869-0780, \u003ca href=\"http://eatatboon.com/\">\u003cem>eatatboon.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118225\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg\" alt=\"Tim's Burger, Backyard Restaurant, Forestville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118225\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BACKYARD_TIMSBURGER_JB-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tim's Burger, Backyard Restaurant, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Tim's Burger, Backyard Restaurant, Forestville, $14.50\u003c/strong>\u003cbr>\nChef Daniel Kedan and his wife, Marianna Gardenhire, couldn’t have opened their restaurant in 2012 without the help of Marianna’s dad, Tim. There was a catch, however, to his free labor: He required a daily mocha and a cheeseburger. The couple has improved upon his simple request by zhooshing it up with grass-fed beef, homemade kimchi, a sunny-side-up egg, homemade aioli, pickled onions, locally made cheese and a brioche bun. A favorite West County burger. Bacon optional, onion rings on the side required. \u003cem>6566 Front St., Forestville,\u003c/em> 707-820-8445, \u003cem>backyardforestville.com.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_118227\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg\" alt=\"Ultimate Burger, Catelli's, Geyserville\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/CATELLIS_ULTIMATEBURGER_CH-1-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ultimate Burger, Catelli's, Geyserville \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Ultimate Burger, Catelli's, Geyserville, $17.50\u003c/strong>\u003cbr>\nIt's about simply prepared food with prime ingredients,\" says co-owner and celebrity chef Domenica Catelli. Her Wine Country burger is a house-ground mix of Kobe beef frisket and sirloin that's best eaten silkily rare and with a minimum of condiments. Required pairing: Truffle fries with chili, Parmesan lemon zest and truffle oil. \u003cem>21047 Geyserville Ave, Geyserville,\u003c/em> 707-857-3471, \u003ca href=\"http://www.mycatellis.com/\">\u003cem>mycatellis.com\u003c/em>.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118230\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg\" alt=\"Twisted Horn Ranch Burger, Estero Cafe\" width=\"1024\" height=\"615\" class=\"size-full wp-image-118230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ESTEROCAFE_TWISTEDHORNRANCHBURGER_CH-1-1024x615-520x312.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Twisted Horn Ranch Burger, Estero Cafe \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>BEST OF THE BEST: Twisted Horn Ranch Burger, Estero Cafe, Valley Ford, $13\u003c/strong>\u003cbr>\nBeef from grass-fed Longhorn cattle in nearby Bloomfield is the secret ingredient in this third-pound burger. Like everything else here, the ingredients are obsessively local, so chances are you've driven past the farms where much of your meal has come from. What we love best? A side of fries cooked in pork lard. \u003cem>14450 Highway 1, Valley Ford,\u003c/em> 707-876-3333, \u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cem>facebook.com/esterocafe.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118229\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg\" alt=\"Edk Burger, El Dorado Hotel and Kitchen, Sonoma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/EDKBURGER-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Edk Burger, El Dorado Hotel and Kitchen, Sonoma \u003ccite>(Brian Montanez)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Edk Burger, El Dorado Hotel and Kitchen, Sonoma, $14\u003c/strong>\u003cbr>\nThis beefy behemoth of a burger is about as simple as it gets, but it’s worth checking out, especially if you can sit outside on the patio while contemplating its angus awesomeness, $14 (extra for cheese or bacon). \u003cem>405 First St. W., Sonoma,\u003c/em> 707-9963030, \u003ca href=\"http://www.eldoradosonoma.com/\">\u003cem>eldoradosonoma.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118244\" class=\"wp-caption aligncenter\" style=\"max-width: 812px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg\" alt=\"Reel Burger, The Reel Fish Shop & Grill, Sonoma\" width=\"812\" height=\"800\" class=\"size-full wp-image-118244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800.jpg 812w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-160x158.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-800x788.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-768x757.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-240x236.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-375x369.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-520x512.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REELBURGER-1-812x800-96x96.jpg 96w\" sizes=\"(max-width: 812px) 100vw, 812px\">\u003cfigcaption class=\"wp-caption-text\">Reel Burger, The Reel Fish Shop & Grill, Sonoma \u003ccite>(Hillary Terashima)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Reel Burger, The Reel Fish Shop & Grill, Sonoma, $14\u003c/strong>\u003cbr>\nThough seafood is a specialty at this new Sonoma dining spot, don’t overlook their burger. The basket ($14) includes a hearty Sonoma Mountain beef, Havarti cheese and bacon marmalade burger with their signature fries. \u003cem>401 Grove St., Sonoma,\u003c/em> 707-343-0044, \u003ca href=\"https://www.thereelfishshop.com/\">\u003cem>thereelfishshop.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118232\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg\" alt=\"Hbg Burger, Healdsburg Bar & Grill, Healdsburg\" width=\"1000\" height=\"750\" class=\"size-full wp-image-118232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HBG_BURGER_HI-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hbg Burger, Healdsburg Bar & Grill, Healdsburg \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Hbg Burger, Healdsburg Bar & Grill, Healdsburg, $10.50\u003c/strong>\u003cbr>\nCo-owned by “Top Chef Masters” star Douglas Keane, the understated HBG elevates simple diner food to Michelin standards, most notably their freshly ground Angus beef patty with Sonoma Brinery pickles, Costeaux Bakery buns and garlic aioli on the side. All the burgers are cooked medium unless otherwise requested, and at $10.50 they’re something of a steal in Beverly Healdsburg. \u003cem>245 Healdsburg Ave., Healdsburg,\u003c/em> 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">\u003cem>healdsburgbarandgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118242\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg\" alt=\"Double Cheeseburger, Pullman Kitchen, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PULLMANKITCHEN_DOUBLECHEESEBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Double Cheeseburger, Pullman Kitchen, Santa Rosa \u003ccite>( Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Double Cheeseburger, Pullman Kitchen, Santa Rosa, $15\u003c/strong>\u003cbr>\nWe love this beefy double stack, with the addition of bacon. Juicy, moist and solidly built, it’s a high-end ode to the In-N-Out classic. What takes this one over the top? California-style poutine ordered on the side: crispy fries with chicken gravy, Parmesan and plenty of pepper. \u003cem>205 Fifth St., Santa Rosa,\u003c/em> 707-5454300, \u003ca href=\"http://www.thepullmankitchensr.com/\">\u003cem>thepullmankitchensr.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118235\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg\" alt=\"The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\" width=\"1024\" height=\"798\" class=\"size-full wp-image-118235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-160x125.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-800x623.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-1020x795.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-960x748.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-240x187.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-375x292.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/JL0311_JACKSONS_BURGER_505903-1024x798-520x405.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Burger, Jackson’s Bar and Oven, Santa Rosa, $14 \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: The Burger, Jackson’s Bar and Oven, Santa Rosa, $14\u003c/strong>\u003cbr>\nPerfectly cooked and always flavorful, Jackson’s burger is a solid go-to, just as good plain as it is tarted up with Point Reyes Blue, caramelized onions, jalapeños and mushrooms. Maybe it’s also because chef Josh Silvers takes his French fries so very, very seriously that we consistently find ourselves at the Jackson's table. Or is that just the lemon aioli talking? \u003cem>135 Fourth St., Santa Rosa,\u003c/em> 707-5456900, \u003ca href=\"http://jacksonsbarandoven.com/\">\u003cem>jacksonsbarandoven.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118241\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg\" alt=\"Cheeseburger, Piner Cafe, Santa Rosa\" width=\"1024\" height=\"605\" class=\"size-full wp-image-118241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-768x454.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-1020x603.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-960x567.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PINERCAFE_BURGER_FB-1024x605-520x307.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheeseburger, Piner Cafe, Santa Rosa \u003ccite>(Piner Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Cheeseburger, Piner Cafe, Santa Rosa, $9.85\u003c/strong>\u003cbr>\nThere are at least 16 burger variations on the menu at this casual diner, from simple cheeseburgers to an open-faced chili burger. The former owner of Sequoia burger knows her beef, and fans of these old-school burgers know Piner’s are some of the very best. \u003cem>975 Piner Road, Santa Rosa,\u003c/em> 707-575-0165, \u003ca href=\"http://pinercafe.com/\">\u003cem>pinercafe.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118245\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg\" alt=\"Sequoia Burger, Sequoia Burger, Sebastopol\" width=\"960\" height=\"720\" class=\"size-full wp-image-118245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SEQUOIABURGER_FB-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Sequoia Burger, Sequoia Burger, Sebastopol \u003ccite>(Sequoia Burger/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Sequoia Burger, Sequoia Burger, Sebastopol, $5.75\u003c/strong>\u003cbr>\nThis divey walk-up shack has been around as long as anyone can remember, and their burgers have been pretty much the same as long as anyone can remember. Thin patties made to order, ridiculously huge portions of fries and onion rings, straight-up sesame seed buns, and real-deal shakes. Picnic tables outside. \u003cem>1382 Gravenstein Highway S., Sebastopol,\u003c/em> 707-829-7543, \u003ca href=\"http://www.sequoiaburger.com/\">\u003cem>sequoiaburger.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118251\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg\" alt=\"Smash Burger, The Wurst Restaurant, Healdsburg\" width=\"1024\" height=\"772\" class=\"size-full wp-image-118251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-160x121.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-800x603.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-768x579.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-1020x769.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-960x724.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-240x181.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-375x283.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/WURST_SMASHBURGER_JKL-1024x772-520x392.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Smash Burger, The Wurst Restaurant, Healdsburg \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Smash Burger, The Wurst Restaurant, Healdsburg, $8.75\u003c/strong>\u003cbr>\nThough they’re passionate about sausage, Wurst’s burgers always get top billing in Healdsburg. Our favorite, however, is the exceedingly simple half-pounder with grilled onions, sharp Cheddar, pickles and a slather of lemon pepper tarragon sauce. Fries come separately but are required eating, as is the restaurant’s frozen custard. \u003cem>22 Matheson St., Healdsburg,\u003c/em> 707-395-0214, \u003ca href=\"http://wurstrestaurant.com/\">\u003cem>wurstrestaurant.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118239\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg\" alt=\"Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa\" width=\"800\" height=\"800\" class=\"size-full wp-image-118239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/OZZIESGRILL_BURGERS_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa \u003ccite>(Ozzie's Grill/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>CLASSIC BURGERS: Ozzie's Ultimate Burger, Ozzie’s Grill, Santa Rosa, $11.95\u003c/strong>\u003cbr>\nA kitchen sink of a meal with two patties, bacon, pepper jack and Cheddar cheeses, jalapeños, avocado and onions — all on a sesame seed bun. You know you’re in the presence of an epic burger when your hungry teenager gives up in defeat halfway through. Clue two: You can’t open your mouth wide enough to stuff in the doublepatty behemoth before you. This no-frills burger spot is a favorite of nearby high school students and families, so you’ll likely find plenty of giggling teens crowded around the tables. \u003cem>799 Montecito Center, Santa Rosa,\u003c/em> 707-538-0775, \u003ca href=\"http://www.ozziesgrill.com/\">\u003cem>ozziesgrill.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118236\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg\" alt=\"I Love Animals Burger, KC’s American Kitchen\" width=\"800\" height=\"800\" class=\"size-full wp-image-118236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/KCAMERICANKITCHEN_ILOVEANIMALS-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">I Love Animals Burger, KC’s American Kitchen \u003ccite>(Kathy Culley)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: I Love Animals Burger, KC’s American Kitchen, $15.50\u003c/strong>\u003cbr>\nAn ode to creatures that taste delicious, this barnyard bonanza includes a half-pound flamebroiled burger with bacon and cheddar, BBQ pulled pork and a chicken strip. \u003cem>9501 DuVander Lane, Windsor Town Green, Windsor,\u003c/em> 707-838-7800, \u003ca href=\"http://kcsamericankitchen.com/\">\u003cem>kcsamericankitchen.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118240\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg\" alt=\"Don Chava Burger, Picazo Cafe, Sonoma\" width=\"1024\" height=\"685\" class=\"size-full wp-image-118240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/PICAZZOCAFE_GENERALBURGER_FB-1024x685-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Don Chava Burger, Picazo Cafe, Sonoma \u003ccite>(Picazo Cafe)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Don Chava Burger, Picazo Cafe, Sonoma, $12\u003c/strong>\u003cbr>\nTownies know exactly where to find the best burger, and this well-hidden little gem of a restaurant has gotten their vote as Sonoma’s top burger spot for several years. The Don Chava, named for the owner’s dad, piles it on with local grass-fed beef, pulled pork, barbecue sauce, pepper jack, jalapeño, pickled red onion and spicy Picazo sauce. \u003cem>19100 Arnold Drive, Sonoma,\u003c/em> 707-931-4377, \u003ca href=\"http://www.picazocafe.com/\">\u003cem>picazocafe.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118233\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg\" alt=\"Pork Belly Burger, Hey Misstir, Santa Rosa\" width=\"1024\" height=\"768\" class=\"size-full wp-image-118233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HEY-MISSTIR_PORKBELLYBURGER_HI-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pork Belly Burger, Hey Misstir, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Pork Belly Burger, Hey Misstir, Santa Rosa, $13.50\u003c/strong>\u003cbr>\nThe burgers at Santa Rosa’s Hey Misstir Bar & Grill are intimidating, even to an experienced eater. It’s not just the sheer size of these towering beefscrapers, but the carnivorous radicalism of a poultry, pork and beef ménage à trois under a single bun. Broken down layer by layer: Toasted Franco-American bun, mayo, fried egg, bacon, pork-belly stuffed hamburger, requisite vegetables, toasted bun. With a side of buffalo wing sauce-slathered fries (topped of course with blue cheese crumbles), it’s a cardiac nightmare — so bring an army to help you eat it. \u003cem>52 Mission Circle, Suite 111, Santa Rosa, 707-978-2395,\u003c/em> \u003ca href=\"https://www.facebook.com/heymisstir\">\u003cem>facebook.com/heymisstir\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118248\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg\" alt=\"Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\" width=\"1024\" height=\"742\" class=\"size-full wp-image-118248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-800x580.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-768x557.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-1020x739.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-960x696.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/SUPERBURGER_GENERALPHOTO1_JB-1-1024x742-520x377.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Regular Burger (not the Lahaina Burger), Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Lahaina Burger, Superburger, Santa Rosa, Windsor, Cotati, $10\u003c/strong>\u003cbr>\nNot much has changed at Santa Rosa’s original Superburger since its opening more than 30 years ago. Its tried-and-true formula was simple: honest burgers, fries and onion rings served up in red plastic baskets around an old-school lunch counter. The burgers are still fried up to order, but we like one of the restaurant’s new-school burgers, served with a charbroiled pineapple slice, ham and teriyaki glaze. You just know a burger’s gonna be good when the counter sports rolls of paper towels rather than napkins. \u003cem>1501 Fourth St., Santa Rosa,\u003c/em> 707-5464016, \u003cem>9238 Old Redwood Highway, Windsor,\u003c/em> 707-620-0745, and \u003cem>7981 Old Redwood Highway, Cotati,\u003c/em> 707-6659790, \u003ca href=\"http://www.originalsuperburger.com/\">\u003cem>originalsuperburger.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118234\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg\" alt=\"Patty Melt, Starting from Scratch Cafe, Santa Rosa\" width=\"1024\" height=\"731\" class=\"size-full wp-image-118234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-960x685.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/HI1016_STARTINGFROMSCRATCH_PATTYMELT_818538-1024x731-520x371.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Patty Melt, Starting from Scratch Cafe, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Patty Melt, Starting from Scratch Cafe, Santa Rosa, $16\u003c/strong>\u003cbr>\nInside the posh new AgCredit complex near the Sonoma County Airport, longtime caterers Greg and Tammy Long have crated the ultimate melt with grass-fed beef, bacon, avocado, caramelized onions, Havarti cheese and sriracha aioli. The portions are truly massive, and like most caterers, Greg and Tammy let the food do the talking rather than their egos, making for truly delicious, uncomplicated dishes. \u003cem>400 Aviation Blvd., Santa Rosa,\u003c/em> 707-843-3829, \u003ca href=\"http://www.startingfromscratch.biz/\">\u003cem>startingfromscratch.biz.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118238\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/mooben2-1-800x800.jpg\" alt=\"Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/mooben2-1-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma \u003ccite>(Mike's at the Crossroads/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>WACKY BURGERS: Moo-Ben, Mike’s at the Crossroads, Cotati, Petaluma, $13\u003c/strong>\u003cbr>\nIn the annals of Sonoma County hamburger history, Mike’s holds a special place in almost everyone’s heart. The original owner, Mike Condrin, set up at the Petaluma Livestock Auction Yard in the early 1990s with his own quirky set of rules (he wouldn’t serve fries and it was an extra nickel to order your burger without cheese). But the burgers were excellent, and Mike was a legend. Ownership changed a while back when Mike retired, but all of his favorite burgers are still on the menu, including this take on a Reuben. It’s got all the usual fixings: corned beef, Swiss cheese, Thousand Island dressing) piled on a burger. Plus, they’re serving fries now. \u003cem>840 Petaluma Blvd. N., Petaluma,\u003c/em> 707-778-8222, and \u003cem>7665 Old Redwood Highway, Cotati,\u003c/em> 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">\u003cem>mikesatthecrossroads.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118228\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg\" alt=\"Vegan Barbecue Burger, The Drawing Board, Petaluma\" width=\"1024\" height=\"683\" class=\"size-full wp-image-118228\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/DRAWINGBOARD_VEGGIEBURGER_HI-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Barbecue Burger, The Drawing Board, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Barbecue Burger, The Drawing Board, Petaluma, $15\u003c/strong>\u003cbr>\nThis barbecue black bean veggie burger is served with caramelized onions, house-made cashew cream cheese and sprouts on a long-fermented sourdough bun from Revolution Bread. Available on Wednesday nights along with a different drink special each week. \u003cem>190 Kentucky St., Petaluma,\u003c/em> 707-774-6689, \u003ca href=\"https://www.tdbpetaluma.com/\">\u003cem>tdbpetaluma.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118249\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg\" alt=\"Tiki Burger, Bibi’s Burger Bar, Santa Rosa\" width=\"1024\" height=\"704\" class=\"size-full wp-image-118249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-768x528.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-1020x701.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/tikkasburger-1024x704-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tiki Burger, Bibi’s Burger Bar, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Tiki Burger, Bibi’s Burger Bar, Santa Rosa, $11\u003c/strong>\u003cbr>\nThe vegetarian potato Tiki Burger is topped with tamarind sauce, chili cilantro chutney, red onion, lettuce and tomato. Comes with fries. \u003cem>630 Third St., Santa Rosa,\u003c/em> 707-523-1400, \u003ca href=\"http://www.bibisburgerbar.com/\">\u003cem>bibisburgerbar.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118243\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg\" alt=\"Quinoa Burger, Red Grape, Sonoma\" width=\"800\" height=\"800\" class=\"size-full wp-image-118243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/REDGRAPE_QUINOABURGER_FB-800x800-150x150.jpg 150w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Burger, Red Grape, Sonoma \u003ccite>(Red Grape/Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Quinoa Burger, Red Grape, Sonoma, $12\u003c/strong>\u003cbr>\nThis house-made veggie burger gets its heft from quinoa, but for vegetarians, a slather of tasty Gruyère, mustard aioli and a brioche bun take it to the next level. Though the Grape is one of Sonoma’s favorite pizza spots, this unlikely addition to the menu is a favorite. \u003cem>529 First St. W., Sonoma,\u003c/em> 707-996-4103, \u003ca href=\"http://theredgrape.com/\">\u003cem>theredgrape.com.\u003c/em>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_118231\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg\" alt=\"Bella Burger, Gaia’s Garden, Santa Rosa\" width=\"884\" height=\"800\" class=\"size-full wp-image-118231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800.jpg 884w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-160x145.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-800x724.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-768x695.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-240x217.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-375x339.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/gaiasgarden-1-884x800-520x471.jpg 520w\" sizes=\"(max-width: 884px) 100vw, 884px\">\u003cfigcaption class=\"wp-caption-text\">Bella Burger, Gaia’s Garden, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Bella Burger, Gaia’s Garden, Santa Rosa, $10.95\u003c/strong>\u003cbr>\nA perfectly seasoned, grilled portobello mushroom with pesto aioli, a smidge of garlic, lettuce, tomato and grilled onion served on a house-made vegan bun with a pickle spear. Substituting tempeh instead of portobello runs $11.95. \u003cem>1899 Mendocino Ave., Santa Rosa\u003c/em>, 707-544-2491, \u003ca href=\"http://www.gaiasgardenonline.com/\">\u003cem>gaiasgardenonline.com.\u003c/em>\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_118237\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/LIFE_779437.jpg\" alt=\"Vegan Bohemian Burger, Barley & Hops, Occidental\" width=\"800\" height=\"534\" class=\"size-full wp-image-118237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/LIFE_779437-520x347.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Bohemian Burger, Barley & Hops, Occidental \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MEATLESS BURGERS: Vegan Bohemian Burger, Barley & Hops, Occidental, $13\u003c/strong>\u003cbr>\nStart with a patty of lentils, brown rice, barley, ground oats, carrot and onion and build your own burger with a wide variety of options. Gluten-free buns available for $1 extra. \u003cem>3688 Bohemian Highway, Occidental,\u003c/em> 707-874-9037, \u003ca href=\"https://www.facebook.com/barleyandhops/\">\u003cem>facebook.com/barleyandhops.\u003c/em>\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-burgers-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"title": "Bay Area Bites Guide to Food Justice Organizations in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's no secret that there's a gulf between the Bay Area's wealthy residents and not-so-wealthy residents, and the imbalance shows itself in a number of ways: the soaring rates \u003ca href=\"http://www.antievictionmap.com/\" target=\"_blank\" rel=\"noopener noreferrer\">of evictions\u003c/a>, your favorite restaurants \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/\" target=\"_blank\" rel=\"noopener noreferrer\">closing\u003c/a>, and the city’s increasing \u003ca href=\"https://www.forbes.com/sites/priceonomics/2016/05/11/the-african-american-exodus-from-san-francisco/#356a2eac5595\" target=\"_blank\" rel=\"noopener noreferrer\">homogenization\u003c/a>. Another side effect? Food insecurity. The \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">SF-Marin Food Bank\u003c/a> estimates that \u003ca href=\"https://www.sfmfoodbank.org/faq/\" target=\"_blank\" rel=\"noopener noreferrer\">one in four residents\u003c/a> in Marin and San Francisco struggle to feed themselves, and other local food banks report \u003ca href=\"http://www.accfb.org/wordpress/wp-content/uploads/2015/02/accfb-hungerstudy2014-smaller.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">similar\u003c/a> \u003ca href=\"http://www.shfb.org/docs/aboutus/annualreport/2016_annualreport.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">stats\u003c/a>.\u003c/p>\n\u003cp>The Bay Area has a long history of charities working to deal with this problem, including religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Glide\u003c/a> and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Anthony’s\u003c/a> and other groups like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\" rel=\"noopener noreferrer\">Project Open Hand\u003c/a>, which grew out of the AIDS epidemic. Now, the conversation about feeding people has evolved to one emphasizing “food justice,” a term that describes a food system where everyone has safe and equal access to affordable, nutritious food grown in a way that supports the health of the workers and the environment. We’ve listed a variety of foodcentric charities across the Bay Area, highlighting their different approaches to a more equal food system. This isn’t an exhaustive list, so let us know your favorite food-related charity or nonprofit in the comments.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_118592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118592\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg\" alt=\"Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/cuesa-foodwise-kids-jacques-pepin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin visits the Foodwise Kids booth at CUESA's Sunday Supper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cuesa.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, or the Center for Urban Education about Sustainable Agriculture, is more than just farmers market and goat festivals. The nonprofit has been working since 1994 to inform city goers about the systems and processes that produce their organic kale and sustainable bacon. In addition to their farmers markets in San Francisco and Oakland, CUESA offers a wide variety of educational programs (including their free \u003ca href=\"https://cuesa.org/foodwise-kids\" target=\"_blank\" rel=\"noopener noreferrer\">FoodWise program\u003c/a> for elementary school kids and entrepreneurship opportunities for high schoolers) and community resources (such as cooking classes and seasonal recipes).\u003c/p>\n\u003cfigure id=\"attachment_118562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118562\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg\" alt=\"Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/BEETS-BuildingGardens-at-Plaza-East-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Participants in CommunityGrows' BEETS teen entrepreneur program learn how to build and maintain gardens, as well as other career development skills. \u003ccite>(CommunityGrows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.communitygrows.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>CommunityGrows\u003c/strong>\u003c/a> got their start renovating blighted parks. Now, the Western Addition group uses those parks to teach kids where their food comes from, with a variety of programs including healthy cooking classes, after-school farm programs and job training for low-income youth.\u003c/p>\n\u003cp>One of the biggest problems with our current food system is access. Sure, we should all be eating healthy food, but how can we when the nearest grocery store is an hour and two Muni transfers away? \u003ca href=\"http://www.healthyretailsf.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Healthy Retail SF\u003c/strong>\u003c/a> aims to ensure that everyone has the opportunity to purchase nutritious, affordable food choices by working with corner stores to include options like fruits and vegetables. They provide a pathway for corner stores to transform themselves, offering resources, financial help and a sustainable model. The group evolved from the \u003ca href=\"http://www.healthytl.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Tenderloin Healthy Corner Store Coalition\u003c/strong>\u003c/a>, started by a group of teenagers frustrated by the area’s lack of healthy options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An urban farm in the Mission grows a wide variety of produce and distributes it to those in need in the community through their \u003cstrong>\u003ca href=\"https://freefarmstand.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Free Farm Stand\u003c/a>\u003c/strong>, with impressive results: between 2009-2015, they gave away 28 tons of produce.\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cfigure id=\"attachment_118554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118554\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1.jpg\" alt=\"Volunteers unpack food for Second Harvest Food Bank.\" width=\"1920\" height=\"1644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1020x873.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1180x1010.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-960x822.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-520x445.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers unpack food for Second Harvest Food Bank. \u003ccite>(Second Harvest Food Bank)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.shfb.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Second Harvest Food Bank\u003c/strong>\u003c/a>, serving San Mateo and Santa Clara counties, provides a wide range of services to ensure that no one goes hungry: in addition to their children’s nutrition and family programs, they also offer a brown bag program run by seniors for seniors, free fruit and vegetables from their traveling Produce Mobile and nutrition classes.\u003c/p>\n\u003cp>When he was in seventh grade, South Bay teen Kiran Sridhar volunteered at a food bank. Struck by the need he saw, Sridhar developed \u003ca href=\"http://wastenofood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Waste No Food\u003c/strong>\u003c/a>, a platform where businesses can post their excess food, and local charities can claim the food and pick it up. Thanks to fans like Levi’s Stadium, who use it to offload leftovers from 49er events, the platform has facilitated the donation of over 10,000 pounds of food since their founding.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.loavesfishes.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Loaves & Fishes\u003c/a>\u003c/strong>, which offers hot meals to those in need, calls themselves a \"Soup Kitchen 2.0.\" In recent years, the organization, dramatically increased their reach in Santa Clara County by teaming up with like-minded organizations--like a partnership that allowed them to use an industrial kitchen, rent-free. Thanks to that collaboration, they're now able to serve 30,000 meals a month.\u003c/p>\n\u003cp>Similar to Waste No Food, \u003ca href=\"http://www.peninsulafoodrunners.org/wp/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Peninsula Food Runners\u003c/strong>\u003c/a> aims to combat food waste by connecting a fleet of runners--who pick up and deliver excess food from places like restaurants, event planners, corporate cafeterias, and hotels--with local charities. The groups use an app called Chow Match, which allows most charities to get their food in a mere hour, and thanks to that efficiency, the Food Runners are able to serve 30,000 meals a week.\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cfigure id=\"attachment_118556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118556\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3.jpg\" alt=\"Volunteers from Planting Justice work on of the group's urban farms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Volunteers from Planting Justice work on of the group's urban farms. \u003ccite>(Planting Justice)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the eight years they’ve existed, \u003ca href=\"http://www.plantingjustice.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Planting Justice\u003c/strong>\u003c/a> has made significant contributions to their goal of creating “equal access to food, jobs, and education.” In addition their work building farms--they’ve constructed over 400 permaculture gardens around the Bay Area--they also focus on lowering prison recidivism rates by providing landscaping jobs that pay a living wage to formerly incarcerated workers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>City Slicker Farms\u003c/strong>\u003c/a> helps West Oakland residents become active participants in the food system by offering spots in their community garden and providing raised beds for people’s backyards. They also offer a paid summer work program to local teens, as well as a sliding scale farm stand with cooking demonstrations featuring suggestions of meals to cook with the farm’s produce. (The group is part of an \u003ca href=\"https://www.eventbrite.com/e/food-for-thought-east-bay-resilience-through-food-justice-tickets-35251146127\" target=\"_blank\" rel=\"noopener noreferrer\">upcoming event\u003c/a> on food justice in the East Bay, which will also feature Full Harvest Farm, Afrika Town Community Garden, Urban Tilth, and Freedom Farmer's Market.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbantilth.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Urban Tilth\u003c/strong>\u003c/a> runs seven urban farms in Richmond, where community members are encouraged to eat the farms’ produce, take part in one of many their garden education programs, or participate in the group’s CSA.\u003c/p>\n\u003cp>Researchers have shown that farmers markets are often \u003ca href=\"https://www.ssc.wisc.edu/~wright/Sociology%20929-assignments-2010_files/iftheyonlynewcolorblindfood.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">overwhelmingly white\u003c/a> spaces. Not \u003ca href=\"http://www.freedomfarmersmarket.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Freedom Farmer's Market\u003c/strong>\u003c/a> in Oakland. The market serves as a dedicated space for black farmers to sell their produce, with an emphasis on what they call “traditional legacy foods.”\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cfigure id=\"attachment_118555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118555\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-1.jpg\" alt=\"Farm To Pantry volunteers glean excess produce from farms to donate to charities.\" width=\"1920\" height=\"1468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-800x612.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-768x587.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1020x780.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-1180x902.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-960x734.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-240x184.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-375x287.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-1-520x398.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farm To Pantry volunteers glean excess produce from farms to donate to charities. \u003ccite>(Bernier Farms/Farm To Pantry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.farmtopantry.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Farm to Pantry\u003c/strong>\u003c/a> takes advantage of Sonoma County’s many acres of farmland by sending volunteers to “glean”--collect the leftover produce--from participating farms, which they then distribute to those in need around the county.\u003c/p>\n\u003cp>If we want to switch to a food system where we eat more locally-grown produce, one of the biggest obstacles is farmland: land is expensive, and often, small farming isn’t profitable enough to allow farmers to resist development. The \u003ca href=\"http://www.malt.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Agricultural Land Trust\u003c/strong>\u003c/a> was developed in the 1980s to ensure that West Marin’s farmland will stay farmland forever. It was the first trust of its kind in the country, and today it allows places like Straus Family Creamery to keep making their products.\u003c/p>\n\u003cp>Since 1988, \u003ca href=\"http://fftfoodbank.org/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Food For Thought\u003c/strong>\u003c/a> has been providing produce, frozen meals and vitamins to Sonoma County residents with AIDS/HIV, and has plans to soon expand their scope to serve people with other serious illnesses.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite Marin County’s wealthy reputation, the area, like everywhere else in the Bay Area, struggles with issues of food insecurity. \u003ca href=\"http://ucanr.edu/sites/MarinFoodPolicyCouncil/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Marin Food Policy Council\u003c/strong>\u003c/a>, the second such food council in the country, works to address those inequities by working with city governments to ensure that everyone in the county has access to nutritious fare.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
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"description": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts | KQED",
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"headline": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"datePublished": "2017-06-22T05:41:22-07:00",
"dateModified": "2017-10-17T12:26:24-07:00",
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"slug": "summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"path": "/bayareabites/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Bay Area Bites Guide to Ice Cream in Berkeley, Emeryville and Oakland",
"title": "The Bay Area Bites Guide to Ice Cream in Berkeley, Emeryville and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> [aside postID='bayareabites_96566,news_10710678' label='Read More on Ice Cream']\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>As the Bay Area finally starts to warm up, it’s time to shift our diets to seasonally appropriate fare like tomatoes, corn and--of course--ice cream. Here’s our guide to ice cream options in Berkeley, Oakland and Emeryville, highlighting four relatively new places that offer exciting, non-traditional ice cream options. Not interested in branching out from the classics? We’ve also included a list of other nearby ice cream spot, so you can pick one that matches your preferences (plus, don’t miss \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/\" target=\"_blank\">our old list\u003c/a> for other East Bay shops). \u003c/p>\n\u003cp>We’ve tried to be as comprehensive as we can, but if we missed your favorite spot, let us know.\u003c/p>\n\u003cfigure id=\"attachment_118142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118142 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/IMG_3909.jpg\" alt=\"Chocolate lemongrass and Thai tea gelato from Secret Sccop in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lemongrass and Thai tea gelato from Secret Scoop in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm a sucker for a handwritten sign. If there’s a handwritten sign--whether for a book, wine or dog at an animal shelter--I am 95% more likely to purchase the item in question. While the signs at \u003cstrong>Secret Scoop\u003c/strong>, which Funn Fisher opened earlier this year in Berkeley, aren’t handwritten, they have the same earnest, convincing tone as they gently guide you through your visit. Their iced tea? “Not too sweet.” Their salted tamarind sorbet? “Very South East Asian!” Time to pay? “We prefer credit card :)” Their specialty is ice cream with a scoop of sticky rice, which adds a chewy textural contrast to their innovative flavors. I couldn’t resist trying chocolate lemongrass, whose modest, straightforward sign informed me that “We have created this.” The herbaceous flavor was unusual yet compelling, while a scoop of Thai iced tea gelato featured the eponymous drink’s combination of creaminess and bitterness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.secretscoopgelato.com/\" target=\"_blank\">\u003cstrong>Secret Scoop Thai Gelato\u003c/strong>\u003c/a>\u003cbr>\n1922 M.L.K. Jr Way Suite B [\u003ca href=\"https://goo.gl/maps/dCMLLdRF26r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (415) 939-2832\u003cbr>\nHours: Mon-Thur, 1-9:30pm; Fri-Sun, 12-9:30pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/SecretScoop/\" target=\"_blank\"> Secret Scoop (Thai Gelato) - Gelato Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SecretScoopSF?lang=en\" target=\"_blank\">@SecretScoopSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/secretscoopgelato/\" target=\"_blank\">@secretscoopgelato\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/secret-scoop-thai-gelato-berkeley\" target=\"_blank\">Secret Scoop Thai Gelato\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited.jpg\" alt=\"Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every weekday around noon, Emeryville’s Public Market is flooded with crowds of hungry office workers, their key cards swinging from lanyards as they choose between ramen, sushi or sandwiches. Now, those hordes have a new option for dessert. \u003cstrong>Mr. Dewie's Cashew Creamery\u003c/strong>, from owners Ari and Andrew Cohen, opened its second location there in March, with a cheery staff serving up their cashew-based ice cream from a zhooshed-up shipping container. A sign informs you that it’s dairy-free, additive-free, vegan, gluten-free, soy-free and organic, but lest that scare you off, let me reassure you that this ice cream isn’t just good for vegans, it’s good, period. It’s full-bodied and rich, with none of the watery grittiness of other dairy-free ice creams. Their roasted cashew flavor had a deep, sweet flavor from the roasted nuts, while their mocha chip was creamy and decadent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mrdewies.com/\" target=\"_blank\">\u003cstrong>Mr. Dewie’s Cashew Creamery\u003c/strong>\u003c/a> (Flagship store is \u003ca href=\"https://goo.gl/maps/CnhcRSseuLB2\" target=\"_blank\">in Albany\u003c/a>)\u003cbr>\n5959 Shellmound St. [\u003ca href=\"https://goo.gl/maps/ksVuiKCbDqB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 350-8171\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MrDewies\" target=\"_blank\">Mr. Dewie's Cashew Creamery & Frozen Desserts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mrdewies?lang=en\" target=\"_blank\">@MrDewies\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mrdewies/\" target=\"_blank\">@mrdewies\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/mr-dewies-cashew-creamery-emeryville-5\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sweet-deal.jpg\" alt=\"The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s Belly, known for their elaborate tacos, manages to pull off the skillful feat of fusion food that actually tastes good. Last fall, Belly’s owners Alice Woo and Alan Chun wanted a new challenge, opening a tiny dessert-only outpost a few blocks away in Oakland’s Uptown. \u003cstrong>Sweet Belly\u003c/strong> features an attractive, Instagram-ready interior, with a dainty mobile, fairy lights curled around succulents, and gleaming subway tile. You can get coffee, donuts, cookies (including ones decorated with Warriors jerseys), or ice cream. Or you can get them all in the same cup. Their Sweet Deal combines soft serve, a topping from a sprawling list, one of their tiny, made-to-order doughnuts, and your choice of sauce. My towering creation--a mix of almond and coffee soft serve, a lacquered pretzel streusel, honey butter caramel and a sugar donut speared on a straw--was deliciously over-the-top, an ideal mix of salt, crunch and sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sweetbellydesserts.com/\" target=\"_blank\">\u003cstrong>Sweet Belly\u003c/strong>\u003c/a>[CLOSED]\u003cbr>\n435 19th St. [\u003ca href=\"https://goo.gl/maps/Pd8sZ5Lw2ym\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510)839-7295\u003cbr>\nHours: Mon-Sat, 12-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetbelly510/\" target=\"_blank\">Sweet Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetbelly510\" target=\"_blank\">@sweetbelly510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/Sweetbellyoakland/\" target=\"_blank\">@sweetbellyoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sweet-belly-oakland\" target=\"_blank\">Sweet Belly Oakland\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/freezing-point.jpg\" alt=\"A matcha ice cream roll from Oakland's Freezing Point.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A matcha ice cream roll from Oakland's Freezing Point. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Happiness comes in rolls,” reads the signage for \u003cstrong>Freezing Point Creamery\u003c/strong>, a new store in Oakland’s Chinatown. Freezing Point offers Thai-style rolled ice cream, along with a selection of traditional ice cream (including durian ice cream, should that be your craving) and drinks (it’s probably the only ice cream shop where you can also get a celery and beet “Detox Juice.”) It’s not your typical ice cream experience, but an elaborate ice cream Event: it takes at least five minutes to craft, and requires tools and a physicality usually reserved for spackling your bathroom. Once you’ve chosen your flavor, the liquid custard is poured onto a cold, rotating disc. One of the buff-forearmed workers will then scrape and chops the mixture as it freezes, until it starts to solidify, at which point it’s spread into a thin rectangle. The ice cream is carefully scraped into rolls, and then transferred to a cup. It’s both a visual experience (maybe you’ve seen ther mesmerizing videos \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">on Instagram\u003c/a>) and a popular one. On the weekday afternoon I visited, there was a long line, including a woman explaining the concept to her befuddled boyfriend and a gaggle of teenagers sporting matching tutus and “Oakland versus the world” shirts, huddling by the sneeze guard as they recorded the process with their phones. It’s different from your average ice cream, dense and chewy, but the matcha version I tried, topped with mochi and red bean, melted immediately into a pleasing texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">\u003cstrong>Freezing Point Creamery\u003c/strong>\u003c/a>\u003cbr>\n349 7th St. [\u003ca href=\"https://goo.gl/maps/3A2j9qttEmw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 879-6998\u003cbr>\nHours: Mon-Sun, 12-9:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/freezingpointcreamery/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">Freezing Point Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Still want more ice cream? Here’s our list of ice cream options in Berkeley, Emeryville and Oakland:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>: This East Bay stalwart, with two locations, serves organic ice cream in flavors like rooibos tea, lucuma, and strawberry rose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.curbsideoakland.com/\" target=\"_blank\">Curbside Creamery\u003c/a>: This Temescal shop features a streamlined menu of ice cream and soft serve, and always offers at least one vegan flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>: One of the East Bay’s first gourmet ice cream places, this Elmwood shop offers innovative flavors in an elegant atmosphere.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>: Bring your your loved ones to this iconic East Bay shop, where they serve a wide variety of flavors and awe-inspiring sundaes.\u003c/li>\n\u003cli>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a>: The Petaluma-based brand recently opened a Fourth Street outpost, where they serve up their organic ice cream in flavors like cardamom and sea salt caramel.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/johns-ice-cream-berkeley\" target=\"_blank\">John's Ice Cream\u003c/a>: As Bay Area rents continue to climb, drown your sorrows at John’s in downtown Berkeley, where a scoop is a mere $1.50.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Foster's Freeze\u003c/a>: It’s not healthy or organic, but on a hot day, it’s almost impossible to resist Fosters’ combination of cheery service, vintage Americana aesthetic and lofty dipped cones.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>: If you’re the kind of person who likes to see how things are made, don’t miss Smitten, where they use liquid nitrogen to make ice cream in front of your eyes.\u003c/li>\n\u003cli>\u003ca href=\"https://www.littlegianticecream.com/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>: This Uptown Oakland spot offers intriguing flavors like goat cheese and Mexican Rocky Road as well as classics like chocolate and vanilla.\u003c/li>\n\u003cli>\u003ca href=\"http://www.benjerry.com/\" target=\"_blank\">Ben and Jerry’s\u003c/a>: The East Bay has a few locations to get ice cream from everyone’s favorite Vermont hippies, but the Jack London Square shop boasts a charming waterfront view.\u003c/li>\n\u003cli>\u003ca href=\"http://creamnation.com/\" target=\"_blank\">Cream\u003c/a>: While Cream now boasts locations in four states, they got their start on Telegraph Ave. in Berkeley--but you don’t have to be a starving student to appreciate the combination of warm cookies and tasty ice cream.\u003c/li>\n\u003cli>\u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en.html\" target=\"_blank\">Baskin-Robbins\u003c/a>: The world’s largest ice cream chain (!) offers several locations in the East Bay to get flavors both elaborate (Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle) and simple (Rainbow Sherbet)--and yes, they still give you a free scoop \u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en/faqs.html#bdayclubanswer1\" target=\"_blank\" rel=\"noopener noreferrer\">on your birthday\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.cookiebarcreamery.com/\" target=\"_blank\">Cookiebar\u003c/a>: Mix and match ice cream flavors like Fruity Pebbles or ube with cookies like snickerdoodles or white chocolate cranberry for your ideal ice cream sandwich.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/icey-cream-oakland\" target=\"_blank\">Icey Cream\u003c/a>: Stop by this small pink shop for a ice cream cone before walking across the street to Lake Merritt for an ideal Oakland summer afternoon. If you’re willing to risk the sugar coma, they also serve donut ice cream sandwiches.\u003c/li>\n\u003cli>\u003ca href=\"http://flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a>: Sure, they offer ice cream, but the real reason to visit is their Philly-style \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/\" target=\"_blank\" rel=\"noopener noreferrer\">frozen custards\u003c/a> and ices.\u003c/li>\n\u003cli>\u003ca href=\"https://www.dreyers.com/\" target=\"_blank\">Dreyer's\u003c/a>: Yes, it’s a chain, but they started in Oakland, and they get points for nostalgia since it’s probably what you grew up eating. Plus, they allegedly invented Rocky Road--\u003ca href=\"http://mentalfloss.com/article/82388/conflicting-stories-behind-invention-rocky-road-ice-cream\" target=\"_blank\">or was that Fenton’s\u003c/a>?\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco De Mayo\u003c/a>: This beloved Fruitvale establishment offers ice cream in flavors like cinnamon, corn and chongos (curdled milk), but don’t miss their mango chili mangonada.\u003c/li>\n\u003cli>\u003ca href=\"http://www.loards.com/index.htm\" target=\"_blank\">Loard's\u003c/a>: Huge, affordable scoops of seasonal flavors from a East Bay institution. What more could you ask for?\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>This article was updated on June 11, 2019.\u003c/i>\u003c/p>\n\u003cp>As the Bay Area finally starts to warm up, it’s time to shift our diets to seasonally appropriate fare like tomatoes, corn and--of course--ice cream. Here’s our guide to ice cream options in Berkeley, Oakland and Emeryville, highlighting four relatively new places that offer exciting, non-traditional ice cream options. Not interested in branching out from the classics? We’ve also included a list of other nearby ice cream spot, so you can pick one that matches your preferences (plus, don’t miss \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/\" target=\"_blank\">our old list\u003c/a> for other East Bay shops). \u003c/p>\n\u003cp>We’ve tried to be as comprehensive as we can, but if we missed your favorite spot, let us know.\u003c/p>\n\u003cfigure id=\"attachment_118142\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118142 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/IMG_3909.jpg\" alt=\"Chocolate lemongrass and Thai tea gelato from Secret Sccop in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/IMG_3909-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate lemongrass and Thai tea gelato from Secret Scoop in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I'm a sucker for a handwritten sign. If there’s a handwritten sign--whether for a book, wine or dog at an animal shelter--I am 95% more likely to purchase the item in question. While the signs at \u003cstrong>Secret Scoop\u003c/strong>, which Funn Fisher opened earlier this year in Berkeley, aren’t handwritten, they have the same earnest, convincing tone as they gently guide you through your visit. Their iced tea? “Not too sweet.” Their salted tamarind sorbet? “Very South East Asian!” Time to pay? “We prefer credit card :)” Their specialty is ice cream with a scoop of sticky rice, which adds a chewy textural contrast to their innovative flavors. I couldn’t resist trying chocolate lemongrass, whose modest, straightforward sign informed me that “We have created this.” The herbaceous flavor was unusual yet compelling, while a scoop of Thai iced tea gelato featured the eponymous drink’s combination of creaminess and bitterness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.secretscoopgelato.com/\" target=\"_blank\">\u003cstrong>Secret Scoop Thai Gelato\u003c/strong>\u003c/a>\u003cbr>\n1922 M.L.K. Jr Way Suite B [\u003ca href=\"https://goo.gl/maps/dCMLLdRF26r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (415) 939-2832\u003cbr>\nHours: Mon-Thur, 1-9:30pm; Fri-Sun, 12-9:30pm\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/SecretScoop/\" target=\"_blank\"> Secret Scoop (Thai Gelato) - Gelato Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SecretScoopSF?lang=en\" target=\"_blank\">@SecretScoopSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/secretscoopgelato/\" target=\"_blank\">@secretscoopgelato\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/secret-scoop-thai-gelato-berkeley\" target=\"_blank\">Secret Scoop Thai Gelato\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited.jpg\" alt=\"Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted cashew and mocha chip ice cream from Mr. Dewie's Cashew Creamery in Emeryville. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every weekday around noon, Emeryville’s Public Market is flooded with crowds of hungry office workers, their key cards swinging from lanyards as they choose between ramen, sushi or sandwiches. Now, those hordes have a new option for dessert. \u003cstrong>Mr. Dewie's Cashew Creamery\u003c/strong>, from owners Ari and Andrew Cohen, opened its second location there in March, with a cheery staff serving up their cashew-based ice cream from a zhooshed-up shipping container. A sign informs you that it’s dairy-free, additive-free, vegan, gluten-free, soy-free and organic, but lest that scare you off, let me reassure you that this ice cream isn’t just good for vegans, it’s good, period. It’s full-bodied and rich, with none of the watery grittiness of other dairy-free ice creams. Their roasted cashew flavor had a deep, sweet flavor from the roasted nuts, while their mocha chip was creamy and decadent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mrdewies.com/\" target=\"_blank\">\u003cstrong>Mr. Dewie’s Cashew Creamery\u003c/strong>\u003c/a> (Flagship store is \u003ca href=\"https://goo.gl/maps/CnhcRSseuLB2\" target=\"_blank\">in Albany\u003c/a>)\u003cbr>\n5959 Shellmound St. [\u003ca href=\"https://goo.gl/maps/ksVuiKCbDqB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 350-8171\u003cbr>\nHours: Mon-Sat, 11am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MrDewies\" target=\"_blank\">Mr. Dewie's Cashew Creamery & Frozen Desserts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mrdewies?lang=en\" target=\"_blank\">@MrDewies\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mrdewies/\" target=\"_blank\">@mrdewies\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/mr-dewies-cashew-creamery-emeryville-5\" target=\"_blank\">Mr. Dewie’s Cashew Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/sweet-deal.jpg\" alt=\"The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/sweet-deal-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sweet Deal, with soft serve, caramel and a donut, from Sweet Belly in Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s Belly, known for their elaborate tacos, manages to pull off the skillful feat of fusion food that actually tastes good. Last fall, Belly’s owners Alice Woo and Alan Chun wanted a new challenge, opening a tiny dessert-only outpost a few blocks away in Oakland’s Uptown. \u003cstrong>Sweet Belly\u003c/strong> features an attractive, Instagram-ready interior, with a dainty mobile, fairy lights curled around succulents, and gleaming subway tile. You can get coffee, donuts, cookies (including ones decorated with Warriors jerseys), or ice cream. Or you can get them all in the same cup. Their Sweet Deal combines soft serve, a topping from a sprawling list, one of their tiny, made-to-order doughnuts, and your choice of sauce. My towering creation--a mix of almond and coffee soft serve, a lacquered pretzel streusel, honey butter caramel and a sugar donut speared on a straw--was deliciously over-the-top, an ideal mix of salt, crunch and sweetness.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sweetbellydesserts.com/\" target=\"_blank\">\u003cstrong>Sweet Belly\u003c/strong>\u003c/a>[CLOSED]\u003cbr>\n435 19th St. [\u003ca href=\"https://goo.gl/maps/Pd8sZ5Lw2ym\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510)839-7295\u003cbr>\nHours: Mon-Sat, 12-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sweetbelly510/\" target=\"_blank\">Sweet Belly\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sweetbelly510\" target=\"_blank\">@sweetbelly510\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/Sweetbellyoakland/\" target=\"_blank\">@sweetbellyoakland\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/sweet-belly-oakland\" target=\"_blank\">Sweet Belly Oakland\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/freezing-point.jpg\" alt=\"A matcha ice cream roll from Oakland's Freezing Point.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-118170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/freezing-point-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A matcha ice cream roll from Oakland's Freezing Point. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Happiness comes in rolls,” reads the signage for \u003cstrong>Freezing Point Creamery\u003c/strong>, a new store in Oakland’s Chinatown. Freezing Point offers Thai-style rolled ice cream, along with a selection of traditional ice cream (including durian ice cream, should that be your craving) and drinks (it’s probably the only ice cream shop where you can also get a celery and beet “Detox Juice.”) It’s not your typical ice cream experience, but an elaborate ice cream Event: it takes at least five minutes to craft, and requires tools and a physicality usually reserved for spackling your bathroom. Once you’ve chosen your flavor, the liquid custard is poured onto a cold, rotating disc. One of the buff-forearmed workers will then scrape and chops the mixture as it freezes, until it starts to solidify, at which point it’s spread into a thin rectangle. The ice cream is carefully scraped into rolls, and then transferred to a cup. It’s both a visual experience (maybe you’ve seen ther mesmerizing videos \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">on Instagram\u003c/a>) and a popular one. On the weekday afternoon I visited, there was a long line, including a woman explaining the concept to her befuddled boyfriend and a gaggle of teenagers sporting matching tutus and “Oakland versus the world” shirts, huddling by the sneeze guard as they recorded the process with their phones. It’s different from your average ice cream, dense and chewy, but the matcha version I tried, topped with mochi and red bean, melted immediately into a pleasing texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">\u003cstrong>Freezing Point Creamery\u003c/strong>\u003c/a>\u003cbr>\n349 7th St. [\u003ca href=\"https://goo.gl/maps/3A2j9qttEmw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 879-6998\u003cbr>\nHours: Mon-Sun, 12-9:45pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/freezingpointcreamery/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1591564031145676/freezing-point/\" target=\"_blank\">Freezing Point\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/freezing-point-creamery-oakland\" target=\"_blank\">Freezing Point Creamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Still want more ice cream? Here’s our list of ice cream options in Berkeley, Emeryville and Oakland:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>: This East Bay stalwart, with two locations, serves organic ice cream in flavors like rooibos tea, lucuma, and strawberry rose.\u003c/li>\n\u003cli>\u003ca href=\"http://www.curbsideoakland.com/\" target=\"_blank\">Curbside Creamery\u003c/a>: This Temescal shop features a streamlined menu of ice cream and soft serve, and always offers at least one vegan flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>: One of the East Bay’s first gourmet ice cream places, this Elmwood shop offers innovative flavors in an elegant atmosphere.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>: Bring your your loved ones to this iconic East Bay shop, where they serve a wide variety of flavors and awe-inspiring sundaes.\u003c/li>\n\u003cli>\u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins\u003c/a>: The Petaluma-based brand recently opened a Fourth Street outpost, where they serve up their organic ice cream in flavors like cardamom and sea salt caramel.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/johns-ice-cream-berkeley\" target=\"_blank\">John's Ice Cream\u003c/a>: As Bay Area rents continue to climb, drown your sorrows at John’s in downtown Berkeley, where a scoop is a mere $1.50.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fostersfreeze.com/\" target=\"_blank\">Foster's Freeze\u003c/a>: It’s not healthy or organic, but on a hot day, it’s almost impossible to resist Fosters’ combination of cheery service, vintage Americana aesthetic and lofty dipped cones.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\" target=\"_blank\">Smitten Ice Cream\u003c/a>: If you’re the kind of person who likes to see how things are made, don’t miss Smitten, where they use liquid nitrogen to make ice cream in front of your eyes.\u003c/li>\n\u003cli>\u003ca href=\"https://www.littlegianticecream.com/\" target=\"_blank\">Little Giant Ice Cream\u003c/a>: This Uptown Oakland spot offers intriguing flavors like goat cheese and Mexican Rocky Road as well as classics like chocolate and vanilla.\u003c/li>\n\u003cli>\u003ca href=\"http://www.benjerry.com/\" target=\"_blank\">Ben and Jerry’s\u003c/a>: The East Bay has a few locations to get ice cream from everyone’s favorite Vermont hippies, but the Jack London Square shop boasts a charming waterfront view.\u003c/li>\n\u003cli>\u003ca href=\"http://creamnation.com/\" target=\"_blank\">Cream\u003c/a>: While Cream now boasts locations in four states, they got their start on Telegraph Ave. in Berkeley--but you don’t have to be a starving student to appreciate the combination of warm cookies and tasty ice cream.\u003c/li>\n\u003cli>\u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en.html\" target=\"_blank\">Baskin-Robbins\u003c/a>: The world’s largest ice cream chain (!) offers several locations in the East Bay to get flavors both elaborate (Premium Churned Reduced-Fat, No Sugar Added Caramel Turtle Truffle) and simple (Rainbow Sherbet)--and yes, they still give you a free scoop \u003ca href=\"https://www.baskinrobbins.com/content/baskinrobbins/en/faqs.html#bdayclubanswer1\" target=\"_blank\" rel=\"noopener noreferrer\">on your birthday\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.cookiebarcreamery.com/\" target=\"_blank\">Cookiebar\u003c/a>: Mix and match ice cream flavors like Fruity Pebbles or ube with cookies like snickerdoodles or white chocolate cranberry for your ideal ice cream sandwich.\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/icey-cream-oakland\" target=\"_blank\">Icey Cream\u003c/a>: Stop by this small pink shop for a ice cream cone before walking across the street to Lake Merritt for an ideal Oakland summer afternoon. If you’re willing to risk the sugar coma, they also serve donut ice cream sandwiches.\u003c/li>\n\u003cli>\u003ca href=\"http://flavorbrigade.com/\" target=\"_blank\">Flavor Brigade\u003c/a>: Sure, they offer ice cream, but the real reason to visit is their Philly-style \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/31/better-than-ice-cream-frozen-custard-comes-to-the-bay-area/\" target=\"_blank\" rel=\"noopener noreferrer\">frozen custards\u003c/a> and ices.\u003c/li>\n\u003cli>\u003ca href=\"https://www.dreyers.com/\" target=\"_blank\">Dreyer's\u003c/a>: Yes, it’s a chain, but they started in Oakland, and they get points for nostalgia since it’s probably what you grew up eating. Plus, they allegedly invented Rocky Road--\u003ca href=\"http://mentalfloss.com/article/82388/conflicting-stories-behind-invention-rocky-road-ice-cream\" target=\"_blank\">or was that Fenton’s\u003c/a>?\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/nieves-cinco-de-mayo-oakland-2\" target=\"_blank\">Nieves Cinco De Mayo\u003c/a>: This beloved Fruitvale establishment offers ice cream in flavors like cinnamon, corn and chongos (curdled milk), but don’t miss their mango chili mangonada.\u003c/li>\n\u003cli>\u003ca href=\"http://www.loards.com/index.htm\" target=\"_blank\">Loard's\u003c/a>: Huge, affordable scoops of seasonal flavors from a East Bay institution. What more could you ask for?\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Burritos Spots South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"description": "Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite spots for burritos south of San Francisco.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Perfect for satisfying late night munchies or just chowing down whenever the craving for Mexican food on-the-go may hit, burritos are well-loved in the Bay Area. A countless number of taquerias serve up this inexpensive dish of grilled meat, beans and rice melded in perfect harmony with a variety of condiments inside a warm tortilla. And while San Francisco's Mission District may be home to some of the country’s best burritos, there are a great number of popular restaurants just south of the city serving up equally praise-worthy burritos. Whether you’re looking for perfectly cooked carne asada or a gargantuan burrito, this list features five favorite burrito spots south of San Francisco. In addition to these south of SF restaurants, be sure to check out this \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">Bay Area Bite’s Burrito Guide\u003c/a> for an extensive list of burrito spots across the Bay Area. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003cfigure id=\"attachment_117286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg\" alt=\"A Cali-burrito with carne asada at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillCaliBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Cali-burrito with carne asada at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in downtown San Jose among a number of other contenders for great burritos, \u003cstrong>Angelou’s Mexican Grill\u003c/strong> sets itself apart with their unique burrito creations and late night weekend hours. The small counter-service restaurant has a menu of standard taqueria fare and was recently crowned by locals as serving the best burrito in San Jose. Angelou’s most popular item is a creation typically found in Southern California taquerias. The California burrito replaces the traditional rice with crispy French fries and includes your choice of meat, cheese, guacamole, pico de gallo, and lettuce all wrapped in a flour tortilla and finished on a flat top grill for a warm and crunchy shell. The result is a delicious, gut-busting combination of flavors and textures. To make things even better, Angelou’s offers two special hot sauces, a chile de arbol-style salsa, and a salsa verde to add a touch of spice and flavor to their already delicious burritos.\u003c/p>\n\u003cfigure id=\"attachment_117285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg\" alt=\"A super burrito with al pastor at Angelou’s Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrillAlPastor-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with al pastor at Angelou’s Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg\" alt=\"Inside Angelou’s Mexican Grill in downtown San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/AngelousMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Angelou’s Mexican Grill in downtown San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://angelousmexicangrill.com/\" target=\"_blank\">\u003cstrong>Angelou's Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n21 N 2nd St. [\u003ca href=\"https://goo.gl/JLhD1c\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-2287\u003cbr>\nHours: Mon-Thu 9am- 10pm; Fri 9am-12am; Sat 11am-12am; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/AngelousMexicanGrill/\" target=\"_blank\">Angelou’s Mexican Grill\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117298\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg\" alt=\"A vegetable and falafel burrito at Taqueria La Cumbre.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117298\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreVeggieFalafel-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vegetable and falafel burrito at Taqueria La Cumbre. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the original \u003cstrong>Taqueria La Cumbre\u003c/strong> is located in the Mission District of San Francisco, home to arguably the best burritos in the country, a second location in downtown San Mateo allows you to enjoy the Mission-style burrito without having to travel into the city for your burrito craving. Taqueria La Cumbre’s burritos have been featured on numerous food and travel programs and it is easy to see why. The grilled chicken fajita burritos are a must-have for any first visit. The sweet red bell peppers and caramelized onions are a delicious contrast to the bites of smoky chargrilled chicken. For vegetarian burrito enthusiasts, Taqueria La Cumbre has you covered. The fajita vegetable burrito is a delicious medley of sauteed bell peppers, zucchini, onions, carrots, and mushrooms, with cashews for tasty crunch. Also on the menu is a twist on the vegetarian fajita burrito with crunchy falafel mixed into the sauteed vegetable filling.\u003c/p>\n\u003cfigure id=\"attachment_117296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg\" alt=\"A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreChickenFajita-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled chicken fajita burrito at Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg\" alt=\"Inside Taqueria La Cumbre in San Mateo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaLaCumbreCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria La Cumbre in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.taquerialacumbre.com/\" target=\"_blank\">\u003cstrong>Taqueria La Cumbre\u003c/strong>\u003c/a>\u003cbr>\n28 N B St. [\u003ca href=\"https://goo.gl/K4JiNa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 344-8989\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-9:30pm; Sat 11am-9pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria-La-Cumbre-499624926744818/\" target=\"_blank\">Taqueria La Cumbre\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TLaCumbre\" target=\"_blank\">@TLaCumbre\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg\" alt=\"A grilled fish burrito at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaFishBurrito-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A grilled fish burrito at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relative newcomer to the number of established Mexican restaurants in the area, \u003cstrong>Sancho’s Taqueria\u003c/strong> has quickly branched out to a number of San Francisco Peninsula locations including a mobile taco truck. The insides of the brick and mortar locations are painted in a combination of vibrant colors and decorated with Mexican folk art providing a festive backdrop while you enjoy the tasty food. Sancho’s is best known for their Baja-style fish tacos and sweet and savory carnitas burritos. The popular Baja fish tacos are also served as a tasty burrito with grilled or fried white fish, zesty pico de gallo, rice, beans and a sweet and smoky chipotle mayonnaise.\u003c/p>\n\u003cfigure id=\"attachment_117292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg\" alt=\"A super burrito with carne asada at Sancho’s Taqueria.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaSuperCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Sancho’s Taqueria. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg\" alt=\"Inside Sancho’s Taqueria in Palo Alto.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/SanchosTaqueriaCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sancho’s Taqueria in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sanchostaqueria.com/\" target=\"_blank\">\u003cstrong>Sancho's Taqueria\u003c/strong>\u003c/a>\u003cbr>\n491 Lytton Ave. [\u003ca href=\"https://goo.gl/U2U3O2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 322-8226\u003cbr>\nHours: Mon-Sat 10:30am-9pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SanchosTaqueria.PaloAlto/\" target=\"_blank\">Sancho’s Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg\" alt=\"A super burrito with carne asada at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillCarneAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at La Costena Mexican Grill.\u003cbr> \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A longtime favorite in Mountain View, \u003cstrong>La Costena Mexican Grill\u003c/strong> began as a small counter within a Mexican grocery store. The taqueria now operates in a brick-and-mortar location where they build custom burritos from an extensive menu. First-time visitors may be overwhelmed by the number of meat options presented to them but can take comfort in knowing whether they opt for, the sweet and spicy chicken mole or the tender and juicy carne asada, they’ve made a winning choice. La Costena also offers their burritos is several different sizes: chico, regular and super. What La Costena considers a regular burrito is quite hefty compared to the standard burrito and the next size up is a massive super burrito prepared from two large tortillas layered end-to-end. Perhaps it’s no surprise that La Costena broke the Guinness World Record in 1997 for the world’s largest burrito.\u003c/p>\n\u003cfigure id=\"attachment_117289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg\" alt=\"A chicken mole burrito at La Costena Mexican Grill.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrillChickenMole-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken mole burrito at La Costena Mexican Grill. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg\" alt=\"Inside La Costena Mexican Grill in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/CostenaMexicanGrill-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Costena Mexican Grill in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.costena.com/\" target=\"_blank\">\u003cstrong>La Costena Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n235 E Middlefield Rd #1a [\u003ca href=\"https://goo.gl/950Pg8\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 967-0507\u003cbr>\nHours: Mon-Sun 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lacostena.loves.burritos/?ref=br_rs\" target=\"_blank\">La Costena\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaCostenaCA\" target=\"_blank\">@LaCostenaCA\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_117293\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg\" alt=\"A super burrito with carne asada at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117293\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoAsada-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super burrito with carne asada at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taqueria Eduardo,\u003c/strong> a quaint taqueria tucked in the corner of an unassuming shopping center is \u003cem>the\u003c/em> spot to enjoy large, inexpensive burritos and other Mexican specialties. The location has only a handful of tables since the open kitchen takes up the majority of the interior space. Yet, don’t let the small casual environment deter you from enjoying some of the best carne asada around. Shaved thin and caramelized on a hot flat top grill, the tender and savory steak melts in your mouth while ample dollops of guacamole and sour cream add a creamy and cool contrast to the spiced beef. If you’d rather just enjoy a tasty and hearty serving of rice and beans in your burrito, the massive super vegetarian burrito with generous portions of guacamole, rice, and beans, is a great value.\u003c/p>\n\u003cfigure id=\"attachment_117295\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg\" alt=\"A super veggie burrito at Taqueria Eduardo.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoSuperVeggie-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A super veggie burrito at Taqueria Eduardo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_117294\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg\" alt=\"Inside Taqueria Eduardo in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/TaqueriaEduardoCounter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Taqueria Eduardo in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-eduardo-san-jose-2\" target=\"_blank\">\u003cstrong>Taqueria Eduardo\u003c/strong>\u003c/a>\u003cbr>\n3123 Williamsburg Dr. [\u003ca href=\"https://goo.gl/CFFtmK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Jose, CA 95117\u003cbr>\nPh: (408) 374-9764\u003cbr>\nHours: Mon-Sun 9am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taqueria-Eduardo/120810037931833\" target=\"_blank\">Taqueria Eduardo\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/01/09/13-burritos-to-eat-in-the-bay-area/\" target=\"_blank\">\u003cstrong>More South Bay Burrito and Mexican Food Options from Bay Area Bites\u003c/strong>\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://burritozilla.com/\" target=\"_blank\">Iguana's\u003c/a> (San Jose): Home to the famous \"burritozilla,\" Iguana's was featured on Travel Channel's \u003cem>Man v. Food\u003c/em> for its five-pound monster burrito. Can you take it down? Or, if you'd rather a more reasonable sized meal, the family recipe al pastor keeps people coming back for many smaller bites.\u003c/li>\n\u003cli>\u003ca href=\"http://www.diadepesca.net/\" target=\"_blank\">Dia di Pesca\u003c/a> (San Jose): It's right there in the name: this place does seafood right. The specialty is fish tacos, but it didn't expand from a food stand to a brick-and-mortar restaurant on the basis of one dish. The burritos are also delicious, with local and sustainably-sourced ingredients inside -- including sliced cucumbers and grilled peppers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.itslabamba.com/about\" target=\"_blank\">Taqueria La Bamba\u003c/a> (Mountain View): Since the 1980s, La Bamba has been a South Bay staple. At one point it had three locations, but was forced to move from its original spot and consolidate. The food, though, hasn't lost any of its luster. The restaurant offers both Mexican and Salvadoran food. You come for the fresh tortillas and salsa. You stay because you're too full to leave.\u003c/li>\n\u003cul>\n\u003cli>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/09/22/bay-area-bites-guide-to-10-favorite-south-bay-mexican-restaurants/\" target=\"_blank\">Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"title": "The Bay Area Bites Guide to the Best Places to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"title": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n",
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"excerpt": "One of the most ubiquitous dishes of Americana, fried chicken is represented proudly in the East Bay restaurant scene.",
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"title": "Bay Area Bites Guide to 12 Classic American Fried Chicken Spots in Oakland and Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Though many cuisines have versions of fried chicken, not the least of which is the karaage found on virtually every Japanese restaurant menu in the U.S., the style that is the focus of this guide has its genesis in West African cooking traditions that first became rooted in the American South by way of enslaved African and African-American people. Chicken was a delicacy before World War II because of its relatively high cost; however, its fried incarnation was forever commodified in the U.S. by a colonel who shall remained unnamed, when his small fast-food franchise expanded rapidly through the United States in the 1950s and ‘60s. But take heart. There are plenty of local chefs still doing the tradition justice.\u003c/p>\n\u003cp>In 1961, \u003ca href=\"http://www.gainesvilletimes.com/archives/21373/\" target=\"_blank\">the city of Gainesville, Georgia, passed an ordinance\u003c/a> that made it illegal to eat fried chicken with anything but your hands, including a knife and fork. As recently as 2009, a 91-year-old woman was nearly arrested for trying to subvert the law. Here in the Bay Area, we’re for freedom of choice. \u003c/p>\n\u003cp>In terms of recipes, I’ll go out on a limb and say: Simplest is best. The fewer the ingredients, the better, no matter what the pedigree of your bird. The 12 spots recommended here are divided into three categories: \u003cstrong>Down Home\u003c/strong>, \u003cstrong>Fancy\u003c/strong> and \u003cstrong>With Waffles\u003c/strong>. The Down Home group, as might be expected, has the highest number of entries, while the three “fancy” spots aren’t formal so much as they are trendy and upscale. And yet, they’ve all devoted significant energy to developing an homage to this timeless dish. The With Waffles category speaks for itself, and it’s the one genre for which time of day doesn’t matter. You can get waffles with your chicken for any meal these restaurants happen to be serving.\u003c/p>\n\u003cp>Proceed with gusto, and without thoughts of LDL cholesterol. You have many choices in Oakland and Berkeley, alone. \u003c/p>\n\u003ch2>Down Home\u003c/h2>\n\u003cfigure id=\"attachment_117236\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg\" alt=\"Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117236\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Downtown-Berkeleys-Angelines-does-fried-chicken-with-a-New-Orleans-twist1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Downtown Berkeley's Angeline's does fried chicken with a New Orleans twist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>, a downtown Berkeley mainstay, is one of two restaurants I recommend for fried chicken that doesn’t give diners a choice of dark meat. The kitchen sticks strictly to boneless breast meat, coated thoroughly (but not over-laden) with egg and flour and deep-fried. The Louisiana twist comes out in the sides: sweet potatoes mashed with ginger and vanilla, slightly spicy and dessert-like, and smoky tasso ham (pork shoulder) cream gravy. Crisp steamed green beans save this dish from over-the-top decadence. Quick frying in very hot oil seals in the juices of the white meat. A bonus is that this is a dish that kids who don’t like bones in their meat will enjoy, especially with a side of hushpuppies and honey butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.angelineskitchen.com/\" target=\"_blank\">\u003cstrong>Angeline’s Louisiana Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2261 Shattuck Ave. [\u003ca href=\"https://goo.gl/ns8xUH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon, 5:30-9:30pm; Tue-Thu, 11:30am-9pm; Fri-Sat, 11:am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Angelines-Louisiana-Kitchen-286623082447/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/916489/\" target=\"_blank\">Angeline’s Louisiana Kitchen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.99)\u003c/p>\n\u003cfigure id=\"attachment_117241\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg\" alt=\"Lady Esther's has a way with homestyle fried chicken.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117241\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Lady-Esthers-has-a-way-with-homestyle-friend-chicken1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lady Esther's has a way with homestyle fried chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">Lady Esther’s\u003c/a> is the newest entry to the East Bay fried chicken scene, but only technically. Louisiana-born Esther Clay owned and operated her namesake Lady Esther’s at various locations in Oakland from the late 1960s to the early 1990s, where she served such cultural luminaries as James Baldwin and Diana Ross. Her daughter Deimentrius, who made her own name at Southern Café (which she’s no longer affiliated with) carries on her mother’s proud legacy, serving a full Louisiana menu that includes resplendent fried chicken. The main seasonings on my perfectly flaky three pieces of skin-on dark meat were salt and pepper, straight-up, and I chose sides I thought would highlight the chicken’s spot-on simplicity: mac and cheese, collard greens and stewed cabbage, the greens kicked up with a bit of pepper vinegar. Each plate is cooked to order (and enough for at least two people), so be patient. It travels fine, but the only reason to get it to go is to pair it with a nice Cabernet Franc or IPA (the restaurant doesn’t serve alcohol), but otherwise it’s never better than just out of the fryer. Lady Esther’s caters to the downtown business crowd, so if you’re there for lunch, sweet tea is an appropriate substitute.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lady-esthers-oakland\" target=\"_blank\">\u003cstrong>Lady Esther’s Original Southern Café\u003c/strong>\u003c/a>\u003cbr>\n300 Frank Ogawa Plaza [\u003ca href=\"https://goo.gl/CmHEJq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 548-6900\u003cbr>\nHours: Mon-Fri, 11am-6pm; closed Sat-Sun\u003cbr>\nPrice Range: $$ Fried chicken ($17.99)\u003c/p>\n\u003cfigure id=\"attachment_117239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg\" alt=\"Fried chicken with grits and eggs at Oakland's Lois the Pie Queen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-with-grits-and-eggs-at-Oaklands-Lois-the-Pie-Queen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken with grits and eggs at Oakland's Lois the Pie Queen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">Lois the Pie Queen\u003c/a>, the storied restaurant in north Oakland adjacent to the burgeoning Lorin District in south Berkeley, had its heyday in the and 1970s and '80s, evidenced by the glamorous photos of international celebrities on the walls, most of them personally autographed. The original location on Sacramento Street was founded by Lois Cleveland Davis, and moved to its current location in the early 1970s. It’s now run by Davis’ son, Chris, and her granddaughter, Margot. Because the restaurant also does a brisk waffle business, it might’ve ended up in the With Waffles category of this guide, but I went with Down Home because of the kitchen’s way with homemade biscuits, eggs and grits. So, yes, fried chicken for breakfast. Come when you’re not in a hurry because sometimes the wait for chicken fried on the spot is a bit long. But it’s worth it for a traditional Southern breakfast, gussied up with fried chicken, soaked in seasoned milk, skin on, then simply flour-battered and deep-fried. Ask for all-dark meat, which is moister than the white, and extra butter for those grits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\" target=\"_blank\">\u003cstrong>Lois the Pie Queen\u003c/strong>\u003c/a>\u003cbr>\n851 60th St. [\u003ca href=\"https://goo.gl/rVmv6E\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94704\u003cbr>\nPh: (510) 658-5616\u003cbr>\nHours: Mon-Fri, 8am-2pm; Sat, 7am-3pm; Sun 7am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Lois-The-Pie-Queen-118166941529472/\" target=\"_blank\">Lois the Pie Queen\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken ($16.50)\u003c/p>\n\u003cfigure id=\"attachment_117238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg\" alt=\"Fried chicken lunch at Southern Cafe on MacArthur in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-lunch-at-Southern-Cafe-on-MacArthur-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken lunch at Southern Café on MacArthur in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">Southern Café\u003c/a>, perhaps the most classic of all the places on this list for its easy, Sunday dining-room ambiance, gracious service, and confident way with fried chicken. There’s a branch out in Antioch now, but the Oakland flagship is a magical spot for a big family gathering or an important business lunch. It’s not fancy, or even upscale, particularly, but it’s elegant in its way, with a focus on attentive service and general friendliness. And it shares with other restaurants in the “down home” category an affinity for generous portions. Rice and gravy comes as a side on all chicken plates, and you can choose two additional sides as well. I hit the jackpot with mac and cheese and stewed collards.\u003c/p>\n\u003cp>\u003ca href=\"http://southerncafe2000.com/#header\" target=\"_blank\">\u003cstrong>Southern Café\u003c/strong>\u003c/a>\u003cbr>\n2000 MacArthur Blvd. [\u003ca href=\"https://goo.gl/KOPNVZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 336-2013\u003cbr>\nHours: Wed-Sat, 11am-9pm; Sun, 1-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouthernCafe2000\" target=\"_blank\">Southern Café\u003c/a>\u003cbr>\nPrice Range: $$ Southern fried chicken ($19.50)\u003c/p>\n\u003cfigure id=\"attachment_117242\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg\" alt=\"Minnesota fried chicken at Stella Nonna in Berkeley.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117242\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Minnesota-fried-chicken-at-Stella-Nonna-in-Berkeley1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Minnesota fried chicken at Stella Nonna in Berkeley. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m ashamed to admit that I know virtually nothing about Minnesota—but apparently, Minnesotans know about fried chicken. \u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">Stella Nonna\u003c/a>, somewhat of a sleeper of a restaurant in north Berkeley, has an Italian name and a Midwestern soul. Among the Minnesota specialties on the large menu is fried chicken. Here’s the hitch: It’s only offered on Wednesday nights. So plan ahead and don’t fail to order this masterpiece of frying, with intricately secret-spiced breading, served with a pile of greens and creamy mashed potatoes with dark gravy. The chicken was so good that I left thinking I should probably try other dishes on the menu, knowing I likely never would, unless I end up back there on a non-Wednesday.\u003c/p>\n\u003cp>\u003ca href=\"http://www.stellanonna.com/\" target=\"_blank\">\u003cstrong>Stella Nonna\u003c/strong>\u003c/a>\u003cbr>\n1407 San Pablo Ave. [\u003ca href=\"https://goo.gl/LVAXh3\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94602\u003cbr>\nPh: (510) 524-3400\u003cbr>\nHours: Wed-Fri, 11am-9pm; Sat, 9am-9pm; Sun, 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Stella-Nonna-195437967192425/\" target=\"_blank\">Stella Nonna\u003c/a>\u003cbr>\nPrice Range: $$ Minnesota fried chicken ($17.50)\u003c/p>\n\u003cfigure id=\"attachment_117233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg\" alt=\"A heaping plate of fried chicken and fixins at Touch of Soul in Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117233\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-heaping-plate-of-fried-chicken-and-fixins-at-Touch-of-Soul-in-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A heaping plate of fried chicken and fixins at Touch of Soul in Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tiny cheat to include \u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">Touch of Soul\u003c/a> in a fried chicken guide to Berkeley and Oakland because it’s officially in Emeryville, but if you think of borders as arbitrary, it makes perfect sense, given that this little gem of a restaurant is on the main drag of San Pablo as you head south through Oakland. It deserves its place on the list for value, alone. For $13.39, you get a plate that I daresay would feed three people, a half-chicken, in fact. But I wouldn’t recommend it if it weren’t also delicious, which it is. There are many sides to choose from, and I can never pass up stuffing, so I ordered a carb-loaded dinner that also included mashed potatoes and gravy and long-cooked collards. The restaurant has a nominal wine list, so it’s beer or soft drinks for the win. \u003c/p>\n\u003cp>\u003ca href=\"http://touch-of-soul.business.site/\" target=\"_blank\">\u003cstrong>Touch of Soul\u003c/strong>\u003c/a>\u003cbr>\n4336 San Pablo Ave. [\u003ca href=\"https://goo.gl/hSymiw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 595-1227\u003cbr>\nHours: Tue-Sat, 11:30am-10pm; Sun, 11:30am-9pm\u003cbr>\nPrice Range: $$ Chicken fried dinner ($13.39)\u003c/p>\n\u003ch2>Fancy\u003c/h2>\n\u003cfigure id=\"attachment_117240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg\" alt=\"Hopscotch's fried chicken with baked beans and coleslaw.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Hopscotchs-fried-chicken-with-baked-beans-and-coleslaw1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hopscotch's fried chicken with baked beans and coleslaw. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of Uptown Oakland’s most beloved restaurants is \u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a>, which has a menu of local ingredients combined in surprising ways that always work, often with a Japanese bent. While I excluded karaage from this list, Hopscotch certainly makes the cut because the concept is classic American-fried. You don’t know there’s anything else going on until you take a bite and sense a hint of ginger in the batter, and the sides of baked beans and pickled purple cabbage don’t give away the secret. Furthermore, you can buy a whole bucket of fried chicken to go (eight pieces for $30)! The icing on the cake is the craft cocktail list, with choices for any time of day. I had the Y Tu Mamá with mescal, St. George’s chili vodka, cynar and grapefruit juice, and found it to be a sumptuous midday repast.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2016/04/21/check-please-bay-area-reviews-to-bang-korean-bbq-tinas-place-and-hopscotch/\" target=\"_blank\">Watch Hopscotch featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave. [\u003ca href=\"https://goo.gl/eyRI1S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thu, 11:30am-3pm and 5-10pm; Fri, 11:30am-3pm and 5-11pm; Sat, 10:30am-3pm and 5-11pm; Sun, 10:30am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak/\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/scotch1rock/\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk fried chicken ($19, lunch; $23 dinner)\u003c/p>\n\u003cfigure id=\"attachment_117235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg\" alt=\"Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/cover-image_Fried-chicken-dinner-at-Miss-Ollies-in-Swans-Market-in-Old-Oakland1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Dinner at Miss Ollie's in Swans Market in Old Oakland. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The throughline at \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie’s\u003c/a> is Caribbean, and there isn’t a dish on the menu that doesn’t sing with flavor. The space, in Swan’s Market in Old Oakland, is also among the most joyful in town, with easygoing servers who know their food. Order a pickle plate and the salt fish and ackee for the table, then settle in for the four-piece fried chicken dinner, which is enough for a family of four, especially if you order other dishes. No dithering over sides here: The exquisitely fried chicken comes with potato salad, field greens with lemon, and killer homemade hot sauce. Boom. Get a carafe of inexpensive rosé to share and sit outside and people-watch to your heart’s content. This is one of the best dining experiences in the Bay Area.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2017/05/11/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo/\" target=\"_blank\">Watch Miss Ollie’s featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">\u003cstrong>Miss Ollie’s\u003c/strong>\u003c/a>\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/asyiDY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 298-6188\u003cbr>\nHours: Tue-Thu, 11:30am-2pm and 5:30-9pm; Fri, 11:30am-2pm and 5:30-10:30pm; Sat, noon-3pm and 5:30-10pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/49984092/\" target=\"_blank\">@MissOllies\u003c/a>\u003cbr>\nPrice Range: $$$ Miss Ollie’s skillet-fried chicken ($24)\u003c/p>\n\u003cfigure id=\"attachment_117232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg\" alt=\"A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/A-decadent-Italian-version-of-classic-fried-chicken-at-Pizzaiolo-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A decadent Italian version of classic fried chicken at Pizzaiolo in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What on earth is fried chicken doing on the menu of an Italian restaurant best known for its wood-fired pizza? After you taste \u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">Pizzaiolo’s\u003c/a> version, you’ll surely say, “Why not?” The secret, and the way it remains in the wheelhouse of “Italian,” is in the salsa rossa served on top. A bright tomato and pepper sauce traditionally used for bollito misto, it’s also just right with fried poultry, as it happens, especially the buttermilk-breaded variety. The chicken isn’t on the menu every night, but it usually makes an appearance several times a week. Because the pizzas here are not to be missed, I recommend ordering a plate of fried chicken, when available, to share with the table. Trust me, it works.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/07/pizzaiolo-restaurant-info/\" target=\"_blank\">Watch Pizzaiolo featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/JbYbcm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thu, 8:30am-noon and 5:30-10pm; Fri, 8am-noon and 5:30-10:30pm; Sat, 9am-1pm and 5:30-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Pizzaiolo-143284572386104/\" target=\"_blank\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pizzaiolooakland/\" target=\"_blank\">@pizzaiolooakland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried Hoffman Farms chicken ($29)\u003c/p>\n\u003ch2>With Waffles\u003c/h2>\n\u003cfigure id=\"attachment_117234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg\" alt=\"Chicken and Waffles at Aunt Mary's Cafe in Temescal.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Chicken-and-waffles-at-Aunt-Marys-Cafe-in-Temescal1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken and Waffles at Aunt Mary's Cafe in Temescal. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since \u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">Aunt Mary’s Café\u003c/a> moved across the street and north two blocks from its original space on Telegraph Avenue in Temescal, its focus has shifted exclusively to breakfast, lunch and weekend brunch, but the whole place has a kind of constant “brunch” ambiance. While it still has a decidedly Southern feel, it’s also got a local Oaktown vibe with super-casual-cum-professional servers who seem to be plugged in to their largely regular clientele—and a general air of leisure, the precise variety of which you want when you’re truly breakfasting or practicing the art of brunch. Aunt Mary’s fried chicken is of the “with waffle” variety, and it’s the second of two places on this list I recommend as white-meat-only, in part for the accompanying yeasted grits waffle. Light and airy, yet coarsely textured, this is one of the best waffles in all of the Bay Area. And you can get it savory-leaning with sage gravy or with agave syrup (maple syrup for an extra $2). But I digress. The chicken is a thin (perhaps pounded) breast, coasted with a beguiling breading rumored to include potato chips. I couldn’t get confirmation from the kitchen, but my server seemed confident about this proclamation, and my first bite confirmed it: crunchy, salty, dense without being heavy. The platter is served with a steak knife stabbed through the chicken like a culinary crime scene—or maybe a big T-bone. The dish fills the whole plate, and it’s almost a given that you’ll have leftovers. \u003c/p>\n\u003cp>\u003ca href=\"http://auntmaryscafe.com/\" target=\"_blank\">\u003cstrong>Aunt Mary’s Café\u003c/strong>\u003c/a>\u003cbr>\n4640 Telegraph Ave. [\u003ca href=\"https://goo.gl/QPNgKp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-9227\u003cbr>\nHours: Daily, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Aunt-Marys-Cafe-Temescal/210868242267494\" target=\"_blank\">Aunt Mary’s Café - Temescal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/auntmaryscafe\" target=\"_blank\">@auntmaryscafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/813/\" target=\"_blank\">Aunt Mary’s Café\u003c/a>\u003cbr>\nPrice Range: $$ Fried chicken and grits waffle ($14.50)\u003c/p>\n\u003cfigure id=\"attachment_117243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg\" alt=\"Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Tanya-Hollands-deservedly-famous-chicken-and-waffles-at-Brown-Sugar-Kitchen1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's deservedly famous chicken and waffles at Brown Sugar Kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tanya Holland’s \u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a> is the stuff chicken and waffle dreams are made of. Holland brings her French culinary training at Burgundy’s \u003ca href=\"http://lavarenne.com/about-la-varenne/\" target=\"_blank\">École de Cuisine La Varenne\u003c/a> to West Oakland in the form of New Soul food, which is so delicious that she may have well invented the term. The restaurant could’ve landed in any of the three categories on this list, but the chef’s ethereal cornmeal waffles tip the scale to the “with waffles” group. Crisp, golden, and light as air, the waffles are served with brown sugar butter and a brilliantly tart apple cider syrup, so the sweetness in the dish comes more from the butter than the syrup. The fried chicken is equally compelling, brined in a buttermilk bath before frying, and then finished in the oven. The only mistake you can make here is to arrive too late to get a table. It happens, especially on weekends, so plan ahead. It’s walk-in only.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\" target=\"_blank\">Watch Brown Sugar Kitchen featured on Check, Please! Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy. [\u003ca href=\"https://goo.gl/a66U1f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-SOUL\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\" target=\"_blank\">@mstanyaholland\u003c/a>\u003cbr>\nPrice Range: $$$ Buttermilk-fried chicken and cornmeal waffle ($18)\u003c/p>\n\u003cfigure id=\"attachment_117237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg\" alt=\"Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-117237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/Fried-chicken-and-waffles-at-House-of-Chicken-and-Waffles-in-Oaklands-Jack-London-Square1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken and Waffles at House of Chicken and Waffles in Oakland's Jack London Square. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jack London Square’s \u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a> is not a hipster spot. It’s where you go, both pre- and post-hangover, to fulfill a deep craving for enormous plates of fried chicken and crisp waffles loaded with butter and syrup. The left side of the restaurant is diner-style, while the right side, the bar end of the space, gets loud long before sunset with music and Embarcadero revelers, many of whom are headed to or from Yoshi’s for a concert. It’s the most utilitarian choice on this list. The kitchen does a huge volume, and service is often less than attentive, but the food does the job of fortifying you for a good long time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://homeofchickenandwaffles.com/\" target=\"_blank\">\u003cstrong>Home of Chicken and Waffles\u003c/strong>\u003c/a>\u003cbr>\n44 Embarcadero West. [\u003ca href=\"https://goo.gl/m9OLCw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 836-4446\u003cbr>\nHours: Mon-Thu, 11am-midnight; Fri-Sat, 11am-4am; Sun, 11am-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thehomeofchickenandwaffles\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/214910374/home-of-chicken-and-waffles/\" target=\"_blank\">Home of Chicken and Waffles\u003c/a>\u003cbr>\nPrice Range: $-$$ Fried chicken and waffle dishes ($10.25-$15.25)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
"title": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? With the help of friendly and knowledgeable staff, wine bars provide a great opportunity to sample and explore the countless wine varietals available, plus a menu of small plates to pair with your wine makes the experience all the better. Whether you are a sommelier in training or just looking to a find a new favorite wine to enjoy with cheese, here are five popular wine bars South of San Francisco pouring glasses of wine alongside a menu of tasty bar bites. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>B Street & Vine\u003c/h2>\n\u003cfigure id=\"attachment_116172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg\" alt=\"A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located among numerous restaurants in downtown San Mateo, B Street & Vine stands out as a popular spot for enjoying a glass of wine and a plate of bruschetta. The restaurant menu includes a variety of sandwiches and dinner salads but is best known for the selection of bruschetta that are both savory and sweet. The most popular bruschetta creations are: prosciutto with figs and mascarpone; Tuscan bean with sun-dried tomatoes; and ricotta with dates and pistachios. With regard to wine, B Street & Vine offers a number of different wines by the glass and bottle, with the option to build your own flight of half glasses.\u003c/p>\n\u003cfigure id=\"attachment_116171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBar.jpg\" alt=\"Customers at the bar inside B Street & Vine in San Mateo.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers at the bar inside B Street & Vine in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg\" alt=\"A glass of sauvignon blanc at B Street & Vine.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of sauvignon blanc at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bstreetandvine.com/\" target=\"_blank\">\u003cstrong>B Street & Vine\u003c/strong>\u003c/a>\u003cbr>\n320 S B St. [\u003ca href=\"https://goo.gl/FllaK4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 347-8463\u003cbr>\nHours: Mon-Tues 11:30am-9pm; Wed-Sat 11:30am-10pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bstreetandvine/\" target=\"_blank\">B Street and Vine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BStreetandVine\" target=\"_blank\">@BStreetandVine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Enoteca La Storia\u003c/h2>\n\u003cfigure id=\"attachment_116180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg\" alt=\"A crostini sampler at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crostini sampler at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking its name \"enoteca\" from the Italian word for wine shop, this wine bar and restaurant in Los Gatos pours from a wine list with an Italian accent and offers a menu of Italian small plates and pasta. Serving both wines by the glass and a large collection of bottles for purchase, Enoteca La Storia is a comfortable place to enjoy wine whether you’re a connoisseur or casual sipper. The restaurant serves several crostinis with toppings such as spicy salami and truffle honey, a housemade fig spread with spec and mascarpone, and offers a sampling of all five if you can’t make a decision. Enoteca La Storia will soon be expanding to a second location in San Jose’s Little Italy neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_116178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoria.jpg\" alt=\"Inside Enoteca La Storia in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Enoteca La Storia in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg\" alt=\"Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg\" alt=\"A glass of nero d'avola and rioja blanco at Enoteca La Storia.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of nero d'avola and rioja blanco at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.enotecalastoria.com/\" target=\"_blank\">\u003cstrong>Enoteca La Storia\u003c/strong>\u003c/a>\u003cbr>\n416 North Santa Cruz Ave. [\u003ca href=\"https://goo.gl/2B7v5q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, California 95030\u003cbr>\nPh: (408) 625-7272\u003cbr>\nHours: Mon 12-9pm; Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EnotecaLaStoria/\" target=\"_blank\">Enoteca La Storia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EnotecaLaStoria\" target=\"_blank\">@EnotecaLaStoria\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Rootstock Wine Bar Los Gatos\u003c/h2>\n\u003cfigure id=\"attachment_116183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockwine.jpg\" alt=\"A glass of zinfandel and rose at Rootstock Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and rose at Rootstock Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located at the base of the Santa Cruz mountains in downtown Los Gatos, Rootstock Wine Bar showcases local wineries as well as selections from around the globe. To complement the lengthy wine list, Rootstock offers a menu of small plates prepared with local ingredients, including empanadas, bruschettas, salads and sandwiches. Keeping with the local-driven wine list, Rootstock serves a selection of artisanal California cheeses such as the truffle tremor goat cheese by Cypress Grove which pairs beautifully with the silky pinot noirs from Santa Cruz and the central coast. Rootstock has recently expanded to a second location in Cupertino.\u003c/p>\n\u003cfigure id=\"attachment_116182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg\" alt=\"A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/RootstockWineBar.jpg\" alt=\"Inside Rootstock Wine Bar in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Rootstock Wine Bar in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rootstockwinebar.com/\" target=\"_blank\">\u003cstrong>Rootstock Wine Bar Los Gatos\u003c/strong>\u003c/a>\u003cbr>\n217 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/T8KnM7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-7668\u003cbr>\nHours: Mon-Wed 3-9pm; Thu 3-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rootstocklg/\" target=\"_blank\">Rootstock Wine Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RootstockLG\" target=\"_blank\">@RootstockLG\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Vintage Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_116186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarCheese.jpg\" alt=\"A cheese plate at Vintage Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the Santana Row shopping mall in San Jose, Vintage Wine Bar is the perfect destination to relax and enjoy people watching with friends over a glass of wine. The wine bar is located in a small building in the center courtyard of Santana Row, but has ample seating with a larger patio space. Vintage Wine Bar pours a number of whimsically named wine flights, such as the Party Chardy, as well as offering an extensive list of bottled wines and by the glass offerings with a strong Napa Valley representation. Foodwise, Vintage has a small menu that includes artisanal cheese plates and charcuterie. In addition to the wine bar, the nearby Vintage Wine Merchants sells an impressive selection of wine as well as hosting wine tastings and classes.\u003c/p>\n\u003cfigure id=\"attachment_116185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBar.jpg\" alt=\"Inside Vintage Wine Bar on Santana Row in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vintage Wine Bar on Santana Row in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarWine.jpg\" alt=\"A glass of zinfandel and sparkling rose at Vintage Wine Bar.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-116187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and sparkling rose at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vintagewinemerchants.com/\" target=\"_blank\">\u003cstrong>Vintage Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n368 Santana Row [\u003ca href=\"https://goo.gl/5TfsrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 260-1115\u003cbr>\nHours: Mon-Wed 12-9pm; Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VintageWineMerchants/\" target=\"_blank\">Vintage Wine Merchants \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageWineSR\" target=\"_blank\">@VintageWineSR\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Cin-Cin Wine Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_116175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg\" alt=\"The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean fried chicken at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away off the main drag of downtown Los Gatos, Cin-Cin Wine Bar & Restaurant has been awarded with numerous recognitions by Wine Spectator as well as being recommended in the 2015 San Francisco Michelin Guide. Popular happy hour specials include several wines by the glass, as well as cocktails and an eclectic menu of small plates including Korean fried chicken and truffled French fries. Alongside the regular menu, the restaurant serves an award-winning wine list with bottles and by-the-glass offerings from around the world, including a number of special flights.\u003c/p>\n\u003cfigure id=\"attachment_116174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg\" alt=\"A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg\" alt=\"Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg\" alt=\"A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cincinwinebar.com/\" target=\"_blank\">\u003cstrong>Cin-Cin Wine Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n368 Village Ln. [\u003ca href=\"https://goo.gl/sMOvQX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-8006\u003cbr>\nHours: Mon-Thu 4-10pm; Fri-Sat 4-11pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cin-Cin-Winebar-Restaurant-39890896568/\" target=\"_blank\">Cin-Cin Wine Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CinCinwinebar\" target=\"_blank\">@CinCinwinebar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? ",
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"description": "Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? ",
"title": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco | KQED",
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"headline": "Bay Area Bites Guide to Five Popular Wine Bars South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Swirl, sip, snack and repeat. What could be better than spending the afternoon with friends at a wine bar tasting and toasting in between bites of bruschetta? With the help of friendly and knowledgeable staff, wine bars provide a great opportunity to sample and explore the countless wine varietals available, plus a menu of small plates to pair with your wine makes the experience all the better. Whether you are a sommelier in training or just looking to a find a new favorite wine to enjoy with cheese, here are five popular wine bars South of San Francisco pouring glasses of wine alongside a menu of tasty bar bites. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>B Street & Vine\u003c/h2>\n\u003cfigure id=\"attachment_116172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg\" alt=\"A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBruschetta-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of pinot noir and a selection of savory and sweet bruschetta at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located among numerous restaurants in downtown San Mateo, B Street & Vine stands out as a popular spot for enjoying a glass of wine and a plate of bruschetta. The restaurant menu includes a variety of sandwiches and dinner salads but is best known for the selection of bruschetta that are both savory and sweet. The most popular bruschetta creations are: prosciutto with figs and mascarpone; Tuscan bean with sun-dried tomatoes; and ricotta with dates and pistachios. With regard to wine, B Street & Vine offers a number of different wines by the glass and bottle, with the option to build your own flight of half glasses.\u003c/p>\n\u003cfigure id=\"attachment_116171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineBar.jpg\" alt=\"Customers at the bar inside B Street & Vine in San Mateo.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineBar-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers at the bar inside B Street & Vine in San Mateo. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg\" alt=\"A glass of sauvignon blanc at B Street & Vine.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/BStreet_VineSauvBlanc-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of sauvignon blanc at B Street & Vine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bstreetandvine.com/\" target=\"_blank\">\u003cstrong>B Street & Vine\u003c/strong>\u003c/a>\u003cbr>\n320 S B St. [\u003ca href=\"https://goo.gl/FllaK4\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Mateo, CA 94401\u003cbr>\nPh: (650) 347-8463\u003cbr>\nHours: Mon-Tues 11:30am-9pm; Wed-Sat 11:30am-10pm; Sun 2-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bstreetandvine/\" target=\"_blank\">B Street and Vine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BStreetandVine\" target=\"_blank\">@BStreetandVine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Enoteca La Storia\u003c/h2>\n\u003cfigure id=\"attachment_116180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg\" alt=\"A crostini sampler at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCrostini-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crostini sampler at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking its name \"enoteca\" from the Italian word for wine shop, this wine bar and restaurant in Los Gatos pours from a wine list with an Italian accent and offers a menu of Italian small plates and pasta. Serving both wines by the glass and a large collection of bottles for purchase, Enoteca La Storia is a comfortable place to enjoy wine whether you’re a connoisseur or casual sipper. The restaurant serves several crostinis with toppings such as spicy salami and truffle honey, a housemade fig spread with spec and mascarpone, and offers a sampling of all five if you can’t make a decision. Enoteca La Storia will soon be expanding to a second location in San Jose’s Little Italy neighborhood.\u003c/p>\n\u003cfigure id=\"attachment_116178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoria.jpg\" alt=\"Inside Enoteca La Storia in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoria-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Enoteca La Storia in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg\" alt=\"Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gorgonzola dolcelatte with Acme bread and accompaniments at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg\" alt=\"A glass of nero d'avola and rioja blanco at Enoteca La Storia.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-116181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/EnotecaLaStoriaWine-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of nero d'avola and rioja blanco at Enoteca La Storia. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.enotecalastoria.com/\" target=\"_blank\">\u003cstrong>Enoteca La Storia\u003c/strong>\u003c/a>\u003cbr>\n416 North Santa Cruz Ave. [\u003ca href=\"https://goo.gl/2B7v5q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, California 95030\u003cbr>\nPh: (408) 625-7272\u003cbr>\nHours: Mon 12-9pm; Tue-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EnotecaLaStoria/\" target=\"_blank\">Enoteca La Storia\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/EnotecaLaStoria\" target=\"_blank\">@EnotecaLaStoria\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Rootstock Wine Bar Los Gatos\u003c/h2>\n\u003cfigure id=\"attachment_116183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockwine.jpg\" alt=\"A glass of zinfandel and rose at Rootstock Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockwine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and rose at Rootstock Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located at the base of the Santa Cruz mountains in downtown Los Gatos, Rootstock Wine Bar showcases local wineries as well as selections from around the globe. To complement the lengthy wine list, Rootstock offers a menu of small plates prepared with local ingredients, including empanadas, bruschettas, salads and sandwiches. Keeping with the local-driven wine list, Rootstock serves a selection of artisanal California cheeses such as the truffle tremor goat cheese by Cypress Grove which pairs beautifully with the silky pinot noirs from Santa Cruz and the central coast. Rootstock has recently expanded to a second location in Cupertino.\u003c/p>\n\u003cfigure id=\"attachment_116182\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg\" alt=\"A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/Rootstockcheeseboard-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheeseboard at Rootstock Wine Bar with Marin French triple cream brie, Cypress Grove truffle tremor, pork rillette and Acme bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/RootstockWineBar.jpg\" alt=\"Inside Rootstock Wine Bar in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/RootstockWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Rootstock Wine Bar in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rootstockwinebar.com/\" target=\"_blank\">\u003cstrong>Rootstock Wine Bar Los Gatos\u003c/strong>\u003c/a>\u003cbr>\n217 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/T8KnM7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-7668\u003cbr>\nHours: Mon-Wed 3-9pm; Thu 3-11pm; Fri-Sat 11:30am-12am; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rootstocklg/\" target=\"_blank\">Rootstock Wine Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RootstockLG\" target=\"_blank\">@RootstockLG\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Vintage Wine Bar\u003c/h2>\n\u003cfigure id=\"attachment_116186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarCheese.jpg\" alt=\"A cheese plate at Vintage Wine Bar.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarCheese-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located in the Santana Row shopping mall in San Jose, Vintage Wine Bar is the perfect destination to relax and enjoy people watching with friends over a glass of wine. The wine bar is located in a small building in the center courtyard of Santana Row, but has ample seating with a larger patio space. Vintage Wine Bar pours a number of whimsically named wine flights, such as the Party Chardy, as well as offering an extensive list of bottled wines and by the glass offerings with a strong Napa Valley representation. Foodwise, Vintage has a small menu that includes artisanal cheese plates and charcuterie. In addition to the wine bar, the nearby Vintage Wine Merchants sells an impressive selection of wine as well as hosting wine tastings and classes.\u003c/p>\n\u003cfigure id=\"attachment_116185\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBar.jpg\" alt=\"Inside Vintage Wine Bar on Santana Row in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBar-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Vintage Wine Bar on Santana Row in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/VintageWineBarWine.jpg\" alt=\"A glass of zinfandel and sparkling rose at Vintage Wine Bar.\" width=\"1920\" height=\"2399\" class=\"size-full wp-image-116187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1020x1274.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-1180x1474.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/VintageWineBarWine-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of zinfandel and sparkling rose at Vintage Wine Bar. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vintagewinemerchants.com/\" target=\"_blank\">\u003cstrong>Vintage Wine Bar\u003c/strong>\u003c/a>\u003cbr>\n368 Santana Row [\u003ca href=\"https://goo.gl/5TfsrI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95128\u003cbr>\nPh: (408) 260-1115\u003cbr>\nHours: Mon-Wed 12-9pm; Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/VintageWineMerchants/\" target=\"_blank\">Vintage Wine Merchants \u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/VintageWineSR\" target=\"_blank\">@VintageWineSR\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Cin-Cin Wine Bar & Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_116175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg\" alt=\"The Korean fried chicken at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-KFC-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Korean fried chicken at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked away off the main drag of downtown Los Gatos, Cin-Cin Wine Bar & Restaurant has been awarded with numerous recognitions by Wine Spectator as well as being recommended in the 2015 San Francisco Michelin Guide. Popular happy hour specials include several wines by the glass, as well as cocktails and an eclectic menu of small plates including Korean fried chicken and truffled French fries. Alongside the regular menu, the restaurant serves an award-winning wine list with bottles and by-the-glass offerings from around the world, including a number of special flights.\u003c/p>\n\u003cfigure id=\"attachment_116174\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg\" alt=\"A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda.\" width=\"1920\" height=\"1372\" class=\"size-full wp-image-116174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-800x572.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-768x549.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1020x729.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-CheesePlate-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cheese plate at Cin-Cin Wine Bar & Restaurant with Brillat-Savarin, Ewe-nique and Dutch Gouda. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg\" alt=\"Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-116177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-960x686.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-240x171.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBarHappyHour-520x371.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers enjoying happy hour at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_116176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg\" alt=\"A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-116176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/CinCinWineBar-Wine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A glass of prosecco and cabernet sauvignon at Cin-Cin Wine Bar & Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cincinwinebar.com/\" target=\"_blank\">\u003cstrong>Cin-Cin Wine Bar & Restaurant\u003c/strong>\u003c/a>\u003cbr>\n368 Village Ln. [\u003ca href=\"https://goo.gl/sMOvQX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 354-8006\u003cbr>\nHours: Mon-Thu 4-10pm; Fri-Sat 4-11pm; Closed on Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cin-Cin-Winebar-Restaurant-39890896568/\" target=\"_blank\">Cin-Cin Wine Bar & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CinCinwinebar\" target=\"_blank\">@CinCinwinebar\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\nhttps://youtu.be/I2rvNC1kpAQ?t=9m18s\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\nhttps://youtu.be/Y3q2cLxQVWI\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.",
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"description": "Celebrate the influence of talented female chefs in the most delicious way possible: by eating at their restaurants.",
"title": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants | KQED",
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"headline": "Celebrate Women's History Month at these Bay Area Women-Owned Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each year, \u003ca href=\"http://www.nwhp.org/womens-history-month/2017-honoree-nominations/\" target=\"_blank\">the National Women's History Project\u003c/a> declares a theme for women's history month in March. This year, the theme is \"Honoring Trailblazing Women in Labor and Business.\" \u003c/p>\n\u003cp>It's been a busy time for women lately, with the record-setting women's marches around the world last month, and calls for \u003ca href=\"https://www.womenstrikeus.org/\" target=\"_blank\">a Day Without Women general strike\u003c/a> today on International Women's Day.\u003c/p>\n\u003cp>In the food world, women have long had an impact on shaping what we eat and how we eat: from chefs to food advocates to restauranteurs. And nowhere has that been more true than in the Bay Area. Organizations like \u003ca href=\"https://womenchefs.org/\" target=\"_blank\">Women Chefs & Restauranteurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\" target=\"_blank\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>A number of local women chefs were acknowledged on \u003ca href=\"http://sf.eater.com/2017/2/15/14624108/james-beard-awards-semifinalists-san-francisco-bay-area-2017\" target=\"_blank\">this year's James Beard Award semifinalist list\u003c/a> (and some of them are listed below as well). And let's pay our respects to culinary icons who have passed away, like \u003ca href=\"http://zunicafe.com/\" target=\"_blank\">Zuni Cafe's\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rogers\u003c/a> and Bette Kroening of \u003ca href=\"https://www.yelp.com/biz/bettes-oceanview-diner-berkeley\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>. \u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode featuring Bette's:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I2rvNC1kpAQ'\n title='//www.youtube.com/embed/I2rvNC1kpAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To celebrate all that women do and the impact they have on our food, why not go out and eat at their restaurants. Here are some of our favorite female-owned or -run local spots, with a longer list below. This is certainly not every restaurant owned or managed by a woman, so please share your favorites in the comments if we missed them. \u003c/p>\n\u003ch2>Atelier Crenn\u003c/h2>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong> became one of the highest rated female chefs in the U.S. in 2013 when her Atelier Crenn got two Michelin stars. Since then, she won a James Beard award and was named \"the World's Best Female Chef.\" It's all happened fairly quickly, which means it can be hard to come by reservations for the $315 multi-course tasting menu at her experimental, high-concept local, sustainable restaurant. (That's also why the restaurant will be moving to a ticketing system.) She's also opened \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, focused on French cooking and her childhood.\u003c/p>\n\u003cp>Watch the Check, Please! Bay Area episode:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Y3q2cLxQVWI'\n title='//www.youtube.com/embed/Y3q2cLxQVWI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"https://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003c/strong>\u003cbr>\n3127 Fillmore St. [\u003ca href=\"https://goo.gl/8HNeV6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA\u003cbr>\nPh: (415) 440-0460\u003cbr>\nHours: Tues-Thurs, 5:30am-8:30pm; Fri, Sat, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ateliercrenn/\" target=\"_blank\">Atelier Crenn\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ateliercrenn?lang=en\" target=\"_blank\">@AtelierCrenn\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/dominiquecrenn/?hl=en\" target=\"_blank\">@dominquecrenn\u003c/a>\u003cbr>\nPrice range: $$$$\u003c/p>\n\u003cfigure id=\"attachment_115730\" class=\"wp-caption aligncenter\" style=\"max-width: 864px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\">\u003cimg class=\"size-full wp-image-115730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg\" alt=\"El Molino Central\" width=\"864\" height=\"576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n.jpg 864w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/64323_304628186269645_104264691_n-520x347.jpg 520w\" sizes=\"(max-width: 864px) 100vw, 864px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">El Molino Central \u003ccite>(Courtesy of El Molino Central)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>El Molino Central\u003c/h2>\n\u003cp>Out of a casual taco spot at Boyes Hot Springs, chef \u003cstrong>Karen Taylor Waikiki\u003c/strong> serves up some of the surprisingly best Mexican food in Northern California. A molino is a kind of Mexican mill, where the community grounds its corn into masa. And here the masa is ground fresh. Try the tamales, made with local and seasonal ingredients, or the Oaxacan chicken mole -- and, of course, the tacos, especially the fish ones. It's not a fancy spot, but it is delicious. That's why Taylor Waikiki was nominated for a James Beard award. Chef Taylor Waikiki also sells her foods at a Primavera booth at the Saturday Ferry Plaza Farmers’ Market.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elmolinocentral.com/\" target=\"_blank\">El Molino Central\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n11 Central Ave. [\u003ca href=\"https://goo.gl/8VKy0V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSonoma, CA 95476\u003cbr>\nPh: (707) 939-1010\u003cbr>\nHours: 9am-9pm, daily\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elmolinocentral/\" target=\"_blank\">El Molino Central\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/elmolinocentral/\" target=\"_blank\">@elmolinocentral\u003c/a>\u003cbr>\nPrice range: $\u003c/p>\n\u003ch2>Juhu Beach Club\u003c/h2>\n\u003cp> [\u003cstrong>CLOSED\u003c/strong> - check out Preeti Mistry's new spot, \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a>]\u003cbr>\nWhen \u003cstrong>Preeti Mistry\u003c/strong> opened Juhu Beach Club in 2013, it was the natural conclusion of what started as dinners she made for friends. After training at Le Cordon Bleu, Mistry went on to start her own pop-up restaurant of high-quality Indian food. She makes her dough by hand and her unique, quirky Indian street food, like lamb kofta and tamarind coconut curry, garnered the attention of fans. Mistry's worked as the executive chef at Google and was on Bravo's \"Top Chef.\" She also has been nominated for a well-deserved James Beard award.\u003c/p>\n\u003cfigure id=\"attachment_115733\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\">\u003cimg class=\"size-full wp-image-115733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg\" alt=\"Mistry at work.\" width=\"720\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/13043702_1346255765390521_3689845172324670047_n-520x693.jpg 520w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mistry at work. \u003ccite>(Courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003c/strong>\u003cbr>\n5179 Telegraph Ave. [\u003ca href=\"https://goo.gl/sovHDO\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 652-7350\u003cbr>\nHours: Brunch: Sat, Sun, 11am-2pm; Dinner: Tues-Sat, 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JuhuBeachClub\" target=\"_blank\">Juhu Beach Club\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/juhubeachclub\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/juhubeachclub/\" target=\"_blank\">@juhubeachclub\u003c/a>\u003cbr>\nPrice range: $$ (dinner: $20-30)\u003c/p>\n\u003cfigure id=\"attachment_115753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\">\u003cimg class=\"size-full wp-image-115753\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/wings-2.jpg\" alt=\"Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \" width=\"1000\" height=\"664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/wings-2-520x345.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kin Khao’s Pretty Hot Wings are glazed with a sriracha and tamarind sauce. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Khin Khao\u003c/h2>\n\u003cp>\u003cstrong>Pim Techamuanvivit\u003c/strong> started as \u003ca href=\"http://chezpim.com/\" target=\"_blank\">a food blogger\u003c/a>, but moved into developing her own recipes and in 2014 opened Kin Khao. Kin Khao's goal is to \"liberate her beloved Thai cuisine from the tyranny of peanut sauce,\" and they do just that with a small menu that's big on innovation and short on pad thai. Inside the Parc 55 Hotel, try the cocktails and then move on to the papaya salad, the spicy wild boar Laab Kua, or a house favorite, Khao Kan Jin (a kind of banana leaf-wrapped steamed pork blood sausage). Or try the $60 prix fixe menu to get all the highlights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://kinkhao.com/\" target=\"_blank\">Kin Khao\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n55 Cyril Magnin (entrance at the corner of Mason and Ellis) [\u003ca href=\"https://goo.gl/ImzN4d\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 8362-7456\u003cbr>\nHours: Lunch: Mon-Sun, 11:30am-2pm; Dinner: Sun-Thurs, 5:30pm-10pm; Fri, Sat, 5:30pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kinkhaoSF\" target=\"_blank\">Kin Khao\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KinKhao\" target=\"_blank\">@KinKhao\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kinkhao/\" target=\"_blank\">@kinkhao\u003c/a>\u003cbr>\nPrice: $$\u003c/p>\n\u003cfigure id=\"attachment_115754\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg\" alt=\"A plate at Miss Ollie's\" width=\"640\" height=\"640\" class=\"size-full wp-image-115754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/14322687_1260013100695577_8223278424741203624_n-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A plate at Miss Ollie's \u003ccite>(Courtesy of Miss Ollie's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Miss Ollie's\u003c/h2>\n\u003cp>Here, it's all about the fried chicken. Plates full of delicious fried chicken. And, also, the island-style pork, the cornmeal fritters with honey, the plantains with garlic oil, and the jerk shrimp. Basically, you will be very full by the time you're done with a meal at Miss Ollie's. Opened and run by \u003cstrong>Sarah Kirnon\u003c/strong>, who was previously the chef at Hibiscus, Miss Ollie's is named after her grandma and offers up her take on the Caribbean food of her childhood. For what you get, the prices are low. Maybe that's why everyone orders more than they can eat. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003c/strong> (Will be featured on \u003ca href=\"https://ww2.kqed.org/checkplease/\" target=\"_blank\">Check, Please! Bay Area\u003c/a> Season 12)\u003cbr>\n901 Washington St. [\u003ca href=\"https://goo.gl/6opRDl\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6188\u003cbr>\nHours: Lunch: Tues-Fri, 11:30am-2pm; Sat, 12-3pm; Dinner: Tues-Thurs, 5:30pm-9:30pm; Fri, 5:30pm-10:30pm; Sat, 5:30pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissOllies/\" target=\"_blank\">Miss Ollie's\u003c/a>\u003cbr>\nPrice: $$ (dinner: $10-20)\u003c/p>\n\u003ch2>SAN FRANCISCO\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a>: Melissa Perello, chef & owner (The Castro)\u003c/li>\n\u003cli>\u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a>: Melissa Perello, chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://www.chefmelissaking.com/events/\" target=\"_blank\">Co+Lab\u003c/a>: Melissa King, chef (pop-up)\u003c/li>\n\u003cli>\u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b.patisserie\u003c/a>: Belinda Leong, head pastry chef & owner (Pacific Heights)\u003c/li>\n\u003cli>\u003ca href=\"http://frenchsoulfood.com/\" target=\"_blank\">Brenda’s French Soul Food\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://www.libbyjane.com/\" target=\"_blank\">Libby Jane\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Little Saigon)\u003c/li>\n\u003cli>\u003ca href=\"http://brendasmeatandthree.com/\" target=\"_blank\">Brenda’s Meat & Three\u003c/a>: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://statebirdsf.com/\" target=\"_blank\">State Bird Provisions\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"https://theprogress-sf.com/\" target=\"_blank\">the Progress\u003c/a>: Nicole Krasinski, chef proprietor (Western Addition)\u003c/li>\n\u003cli>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a>: Gabriela Cámara, chef (Hayes Valley) \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a>: Nancy Oakes, executive chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef (The Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a>: Pamela Mazzola, chef & partner (Downtown)\u003c/li>\n\u003cli>\u003ca href=\"https://www.a16pizza.com/\" target=\"_blank\">A16\u003c/a>: Shelley Lindgren, wine director (The Marina)\u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\" target=\"_blank\">Foreign Cinema\u003c/a>: Gayle Pirie, chef & co-owner (The Mission)\u003c/li>\n\u003cli>\u003ca href=\"http://daflora.com/\" target=\"_blank\">Da Flora\u003c/a>: Flora Gaspar, owner (North Beach) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere\u003c/a>: Traci Des Jardins, chef & owner (Hayes Valley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprils.net/\" target=\"_blank\">Auntie April’s\u003c/a>: April Spears, chef & owner (Bayview) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>: April Bloomfield, chef & owner (Jackson Square)\u003c/li>\n\u003c/ul>\n\u003ch2>EAST BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>: Tanya Holland, executive chef & owner (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>: Alice Waters, executive chef & owner (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://salutemarinabay.com/\" target=\"_blank\">Salute e Vita Ristorante\u003c/a>: Menbu Akililu, owner (Richmond) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/souksavanhrestaurant\" target=\"_blank\">Souk Savanh:\u003c/a> Nai O. Saelee, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=zxTpQGcBPrg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\" target=\"_blank\">Guerilla Café\u003c/a>: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lannathailivermore.com/\" target=\"_blank\">Lanna Thai\u003c/a>: Prakin Chaipan-Gamble, executive chef & owner (Livermore) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>: Dominica Rice Cisneros, chef & owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.oicbowlchinese.com/\" target=\"_blank\">Oi-C Bowl\u003c/a>: Linda Lam, owner (Walnut Creek) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=010thqU70yU\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer\u003c/a>: Romney Steele, chef & co-owner (Oakland) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/home.html\" target=\"_blank\">Souley Vegan\u003c/a>: Tamearra Dyson, chef & owner (Oakland) \u003c/li>\n\u003cli>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">Drip Line\u003c/a>: Nora Dunning, executive chef & partner (Oakland) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/01/drip-line-brings-soulful-singapore-inspired-food-to-west-oakland/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nyumbai.com/#new-page-1\" target=\"_blank\">Nyum Bai\u003c/a>: Nite Yun, chef & owner (Emeryville) \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\" target=\"_blank\">\u003cstrong>Read BAB review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>SOUTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.pastamoon.com/\" target=\"_blank\">Pasta Moon\u003c/a>: Kim Levin, chef & owner (Half Moon Bay) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\" target=\"_blank\">Flea Street Café\u003c/a>: Jesse Ziff Cool, chef & owner (Menlo Park) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\" target=\"_blank\">Lillie Mae’s House of Soul Food\u003c/a>: Rhonda Manning, chef & owner (Santa Clara) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/to-bang-santa-clara\" target=\"_blank\">To Bang Korean BBQ\u003c/a>: Ji Yeon Kim, owner (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\" target=\"_blank\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://tamarinerestaurant.com/\" target=\"_blank\">Tamarine Restaurant and Gallery\u003c/a>: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, executive chef & co-owner (Palo Alto) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003ch2>NORTH BAY\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://mustardsgrill.com/\" target=\"_blank\">Mustards Grill\u003c/a>: Cindy Pawclyn, owner & executive chef (Napa) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a>: Veronica Salazar, chef & owner (Larkspur & San Francisco) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"https://www.copitarestaurant.com/\" target=\"_blank\">Copita Tequileria y Comida\u003c/a>: Joanne Weir, owner (Sausalito) \u003cstrong>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\" target=\"_blank\">Watch Check, Please! Bay Area review\u003c/a>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\" target=\"_blank\">Tiburon Tavern\u003c/a>: Mo L’Esperance, chef (Tiburon)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Clarification in Kin Khao segment:\u003c/strong> The original phrasing about ownership was unclear. Pim Techamuanvivit is the owner of Kin Khao. Michael Gaines was the chef de cuisine when the restaurant opened in 2014 but left the position in 2015.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=DrclRwKWMFM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\nhttps://youtu.be/BOUE6BeOsjQ\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\nhttps://www.youtube.com/watch?v=gRgtpPcvnS0\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>East Bay\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lenassoulfoodcafe.com/\">Lena’s Soul Food Cafe\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://kingston11eats.com/Home\">Kingston 11 Cuisine\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=qreZIi4UUeo\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nelliessoulfood.com/index.html\">Nellie’s Soul Food\u003c/a>(Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://southerncafe2000.com/\">Southern Cafe\u003c/a> (Oakland and Antioch)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/lois-the-pie-queen-oakland\">Lois the Pie Queen\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://homeofchickenandwaffles.com/\">Home of Chicken and Waffles\u003c/a> (Oakland, Walnut Creek, and Daly City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.souleyvegan.com/\">Souley Vegan\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/gennys-bbq-oakland-2\">Genny’s BBQ\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/elves-bbq-and-soul-food-oakland\">Elve’s BBQ & Soul Food\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eandjbbq.com/\">Everett & Jones Barbeque\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/aqua-fresh-seafoods-oakland\">Aqua Fresh Seafoods\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-sea-restaurant-oakland\">Red Sea Restaurant & Bar\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/uncle-willies-bbq-and-fish-oakland\">Uncle Willie’s Original BBQ & Fish\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://pietisserie.com/\">PieTisserie\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://nkcoakland.com/\">New Karibbean City\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://geoffreyslive.com/\">Goeffrey's Inner Circle\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.addisethiopian.com/\">Addis Ethiopian Restaurant\u003c/a> (Oakland) \u003ca href=\"https://www.youtube.com/watch?v=KV0LBRYkwmc\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.enssaro.com/\">Ensarro Ethiopian\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.milikispot.com/\">Miliki\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://suyaafricangrill.com/\">Suya African Grill\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://enathoneywine.com/\">ENAT Honey Winery\u003c/a> (Oakland)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n",
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"description": "Black History Month can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\r\n",
"title": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants | KQED",
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"headline": "Celebrate Black History Month at These Black-Owned Bay Area Restaurants",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Black_History_Month\" target=\"_blank\">Black History Month\u003c/a> can provide an opportunity to learn about and explore the various cuisines locally available at black-owned restaurants.\u003c/p>\n\u003cp>Below we showcase a few of our favorites as well as a longer list that includes restaurants plus other food and drink establishments in San Francisco, Oakland, the South Bay and on the Peninsula. You can also watch video reviews of some of the spots featured on KQED's \u003ca href=\"https://ww2.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a>. This list does not include \u003cem>every\u003c/em> black-owned restaurant or bar in the whole Bay Area, so please feel free to add any favorites we may have missed in the comments.\u003c/p>\n\u003ch2>Pican\u003c/h2>\n\u003cp>An Oakland favorite, Pican serves Southern cuisine and over 100 bourbons. Owner Michael LeBlanc has long brought the cuisine of his native New Orleans to mix with local ingredients and a California touch. Expect fried green tomatoes, grits, beignets, and fried chicken. But it isn't just about the food here. There's also an extensive and ornate bar/lounge, which is open longer than the restaurant's brunch, lunch, or dinner hours. And LeBlanc has announced a soon-to-open sister restaurant in Pleasanton.\u003c/p>\n\u003cp>The restaurant will also be offering \u003ca href=\"http://picanrestaurant.com/event/bold-flavors-black-history-month/\">special Black History Month menus\u003c/a> that change each week of the month, following \"the progression of black heritage from Africa, through the South and up to the northern United States,\" wrote Chef Jerome “Spike” Williams.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of Pican:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DrclRwKWMFM'\n title='//www.youtube.com/embed/DrclRwKWMFM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://picanrestaurant.com/\">\u003cstrong>Pican Restaurant\u003c/strong>\u003c/a> [\u003ca href=\"https://sf.eater.com/2017/6/7/15759928/oakland-pican-to-close\">CLOSED 6/17\u003c/a>]\u003cbr>\n2295 Broadway [\u003ca href=\"http://goo.gl/3u5ZE0\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-1000\u003cbr>\nHours: Mon-Thu, 11:30am-2pm, 5-9pm; Fri, 11:30am-2pm, 5-10:30pm; Sat, 10:30am-2pm, 5-10:30pm; Sun, 10:30am-2:30pm, 5-9pm (lounge open longer hours)\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/Pic%C3%A1n-Restaurant-123245513784/?ref=hl\"> Pican Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PicanRestaurant\">@PicanRestaurant\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/pican_restaurant/\">@pican_restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (dinner, $35-60)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cp>Chef and owner Tanya Holland has made Brown Sugar Kitchen the place to be for brunch and lunch in West Oakland. Trained in formal French cooking at La Varenne Ecole de Cuisine, Holland has found innovative ways to serve up soul food, with a very specific Oakland take on the flavors. And she's won a \u003cem>lot\u003c/em> of awards doing it. (Holland also headed up B-Side BBQ, which became B-Side Baking Company, which closed its doors in late 2015.)\u003c/p>\n\u003cp>You'll want to try the cornmeal caramelized waffles and buttermilk fried chicken, which are the restaurant's signature items. For lunch, it's all about the jerk chicken, mashed yams, and pineapple-onion salsa. Brown Sugar Kitchen may be in a more industrial area than many of the trendiest Oakland restaurants, but that hasn't deterred the crowds (and Holland has worked with the local community to build a much-loved home for her cuisine). Expect a line, especially for brunch, and you can't make reservations.\u003c/p>\n\u003cp>Tanya Holland is also KQED Food's first chef to be featured in the series \u003cstrong>Celebrity Chefs\u003c/strong>. \u003ca href=\"https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/\">\u003cstrong>Check out her recipes!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to \u003ca href=\"https://ww2.kqed.org/forum/2014/12/16/brown-sugar-kitchens-tanya-hollands-down-home-recipes-from-west-oakland/\">Tanya Holland on KQED's Forum\u003c/a>, talking about her cookbook.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area episode featuring Brown Sugar Kitchen\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/BOUE6BeOsjQ'\n title='//www.youtube.com/embed/BOUE6BeOsjQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\n\u003c/strong>2435 Mandela Parkway [\u003ca href=\"https://goo.gl/fWhsWo\">map\u003c/a>]\u003cbr>\nOakland, California 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Tue-Sat, 7am-3pm; Sun, 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/brownsugarkitch\">@brownsugarkitch\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/mstanyaholland/\">@mstanyaholland\u003c/a>\u003cbr>\nPrice range: $$ (lunch $10-15)\u003c/p>\n\u003ch2>1300 on Fillmore\u003c/h2>\n\u003cp>Nine years ago, 1300 on Fillmore opened in the Fillmore Heritage Center with a plan to help revitalize the neighborhood. While a few other things in that building closed, like Yoshi's, 1300 on Fillmore has thrived. It's a jazzy, swinging club, with live music most Friday and weekend nights and an expansive bar.\u003c/p>\n\u003cp>Executive chef and co-owner David Lawrence serves Southern cuisine with local California ingredients. This turns into one-of-a-kind creations like fresh water shrimp hush puppies, barbecue shrimp n' grits, and the signature 1300 Black Skillet Fried Chicken, with a crust of garlic powder and fresh herbs -- all of which he tends to call \"supper\" at his buzzing supper club. Leave room for beignets and chocolate banana pie with peanut butter ice cream. In 2015, Lawrence also opened \u003ca href=\"http://blackbarkbbq.com/\" target=\"_blank\">Black Bark BBQ\u003c/a> serving “San Francisco style” barbecue directly across the street from 1300 on Fillmore.\u003c/p>\n\u003cp>To celebrate Black History Month check out \u003ca href=\"http://onemarket.com/happenings/\">Soul to Souls pop-up dinner on Feb. 22\u003c/a> from 1300 on Fillmore chef David Lawrence and One Market chef Mark Dommen.\u003c/p>\n\u003cp>\u003cstrong>Watch the Check, Please! Bay Area review of 1300 on Fillmore:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/gRgtpPcvnS0'\n title='//www.youtube.com/embed/gRgtpPcvnS0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003c/strong> [CLOSED 10/17, \u003ca href=\"http://www.sfchronicle.com/insidescoop/article/1300-on-Fillmore-shuts-down-12291448.php\">might reopen in 2018\u003c/a>]\u003cbr>\n1300 Fillmore Street [\u003ca href=\"https://goo.gl/xm3fDQ\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (\u003cspan id=\"yui_3_17_2_1_1486594083469_9505\">415) 771-7100\u003c/span>\u003cbr>\nHours: Tue-Thu, 5:30-10pm; Fri, Sat, 5:30-11pm; Sun, 11am-3pm, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1300fillmore\">1300 Fillmore\u003c/a>\u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">\u003cbr>\n\u003c/a>Twitter: \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1300onfillmore/\">@1300onFillmore\u003c/a>\u003cbr>\nPrice range: $$ (dinner $20-30)\u003c/p>\n\u003cp>\u003cb>San Francisco\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan class=\"s2\">\u003ca href=\"https://www.yelp.com/biz/miyako-old-fashioned-ice-cream-san-francisco\">Miyako Old-Fashioned Ice Cream\u003c/a> (Fillmore)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://auntieaprilsf.com/users/awp.php?ln=726512\">Auntie April’s\u003c/a> (Bayview) \u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bissapbaobab.com/\">Bissap Baobab\u003c/a> (The Mission & Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://www.shebapianolounge.com/\">Sheba Piano Lounge\u003c/a> (Fillmore)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmerbrownsf.com/\">farmerbrown\u003c/a> (Tenderloin) \u003ca href=\"https://www.youtube.com/watch?v=VeQVXbivF2Q\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> (China Basin)\u003c/li>\n\u003cli>\u003ca href=\"http://queenslapoboys.com/\">Queen’s Louisiana Po-Boy Cafe\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.radioafricakitchen.com/\">Radio Africa Kitchen\u003c/a> (Bayview) - Check out their \u003ca href=\"http://www.radioafricakitchen.com/events/\">Community Tuesdays events\u003c/a> this month\u003c/li>\n\u003cli>\u003ca href=\"http://samjordanbar.com/\">Sam Jordan’s Bar\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://letseatbbq.org/\">Let’s Eat BBQ & More\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://friscofried.biz/\">Frisco Fried\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.yvonnessouthernsweets.com/\">Yvonne’s Southern Sweets\u003c/a> (Bayview)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sweetinspirationbakery.com/\">Sweet Inspiration Bakery and Cafe\u003c/a> (Duboce Triangle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.amawelessouthafricankitchen.com/\">Amawele’s South African Kitchen\u003c/a> (Embarcadero)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/club-waziema-san-francisco\">Club Waziema\u003c/a> (Panhandle)\u003c/li>\n\u003cli>\u003ca href=\"http://www.twojacksniksplace.com/\">Two Jacks Nik's Place\u003c/a> (Hayes Valley)\u003c/li>\n\u003cli>\u003ca href=\"http://blackbarkbbq.com/\">Black Bark BBQ\u003c/a> (Fillmore)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>South Bay/Peninsula\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.savannajazz.com/\">Savanna Jazz Club\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.lilliemaeshouse.com/\">Lillie Mae’s House of Soul Food\u003c/a> (Santa Clara) \u003ca href=\"https://www.youtube.com/watch?v=0dNPpGAnQWk\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/jubba-restaurant-san-jose?osq=black+owned+restaurant\">Jubba Somali Restaurant\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://www.backayard.net/\">Back a Yard Caribbean Grill\u003c/a> (Menlo Park & San Jose) \u003ca href=\"https://www.youtube.com/watch?v=KStDpjwoBrM\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://waliaethiopian.com/\">Walia Ethiopian Cuisine\u003c/a> (San Jose)\u003c/li>\n\u003cli>\u003ca href=\"http://zeniethiopianrestaurant.com/\">Zeni Ethiopian Restaurant\u003c/a> (San Jose) \u003ca href=\"https://www.youtube.com/watch?v=kIt9-sOvTTE\">\u003cstrong>Watch Check, Please! Bay Area review\u003c/strong>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
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